Savory Avocado-Zucchini Noodles with Fermented Kimchi
A gut-friendly, anti-inflammatory meal using fermented veggies to support skin health and minimize breakouts during Whole30 transitions. This Korean-inspired Whole30 recipe, ready in about 15 minutes, pairs zucchini, avocado, kimchi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, spiralized into noodles zucchini
- 1 large, sliced avocado
- 1/2 cup, drained kimchi
- 1 tsp sesame oil
- 1/4 tsp sea salt
- 2 tbsp finely chopped fresh cilantro
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Equipment for this recipe
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Instructions
- Step 1: Place 4 medium spiralized zucchini noodles in a large bowl, then drizzle with 1 tsp sesame oil and 1/4 tsp sea salt, tossing gently until evenly coated.
- Step 2: Let the noodles sit for 5 minutes to soften slightly, then gently fold in 1/2 cup drained kimchi and 2 tbsp chopped cilantro until combined, ensuring no kimchi pieces break apart.
- Step 3: Top with 1 sliced large avocado just before serving, allowing the cool avocado to balance the kimchi's tang without overmixing.
