Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower

If you are feeling a little bloated and full after the weekend-long festivities, this recipe is the perfect meal to get you back on track with your healthy lifestyle. It is so simple to make, and the fresh flavors pack a punch! You can add almost any of your favorite vegetables and if you are looking for some protein a grilled chicken breast goes perfectly.

This is some lunchtime goodness that is not only a feast for your taste buds but your eyes as well.

Zoodles with sautéed onions, leeks, mushrooms, al dente red cabbage, cherry tomatoes, heirloom radish, and avocado tossed in MTC oil, lemon, sea salt, and garlic.

What You'll Need

4 zucchini
6 crumini mushrooms, sliced
1 cup red cabbage, roughly chopped
1 cup leeks, chopped
2 radish, sliced
1 cup cherry tomatoes, sliced in half
avocado (1/2 avocado for each plate)
2 tablespoons MCT oil (or extra virgin olive oil)
juice from 1 lemon
1 garlic clove, grated
sea salt
1/2 tablespoon coconut oil

What You'll Need To Know

Place coconut oil in a small saucepan over medium heat and add onions and leek. Cook until softened, but they still keep their shape. Lower the heat to a low heat. Then add the mushrooms and season with salt. Let cook for 15 minutes.

While this is cooking, spiralize the zucchini into a large mixing bowl.

In a separate bowl add the MCT (or olive oil), lemon juice, salt, and garlic and mix together.

Toss with the zucchini noodles, cabbage, radish, cherry tomatoes, onions, mushrooms and leeks and dressing.

Top with an avocado flower. (You can learn how to make one here: Avocado Flower)
Serve and enjoy!