Skin-Soothing Zucchini Noodles with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, low-glycemic dish featuring vitamin C-rich lemon and zinc-packed tahini to support clear skin. This mediterranean-inspired whole30 (whole30, anti-inflammatory) ready in about 20 minutes blends medium, spiralized Zucchini, pitted and chopped Avocado, Tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 Zucchini
• 1, pitted and chopped Avocado
• 2 tbsp Tahini
• 1, juiced Lemon
• 1 clove, minced Garlic
• 1 tbsp Olive oil
• 1/2, thinly sliced Cucumber
• 1/2, thinly sliced Red bell pepper
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 4 cups spiralized zucchini and cook for 2 minutes until tender-crisp; drain immediately and rinse under cold water to halt cooking.
2. Step 2: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper until smooth and creamy; add 1 tbsp water if too thick.
3. Step 3: Toss cooled zucchini noodles with 1/2 cup sliced cucumber, 1/2 cup sliced red bell pepper, and the dressing. Top with 1/2 of the chopped avocado and serve immediately to prevent browning.