Zucchini Noodles with Lemon-Tahini Dressing

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. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs Zucchini, Avocado, Tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 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

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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.