Dairy-Free Creamy Avocado Pesto Zoodle Bowl

In a high-speed blender, combine avocado, olive oil, 2 cloves pressed garlic, ¼ teaspoon sea salt, lime juice, parsley, cilantro, and onion salt. Blend until smooth and herbs are chopped into small pieces.

In a large sauté pan, combine zucchini noodles, coconut oil, remaining ¼ teaspoon sea salt, and remaining garlic and sauté for 3–4 minutes or until noodles have been warmed and absorbed the coconut oil, garlic, and salt.

Remove pan from heat and pour avocado pesto mixture into the pan. Toss avocado pesto and noodles together with a fork until evenly mixed. Top with cracked pepper and serve immediately.