To a blender cup, or food processor, add the avocado, greens, walnuts, nutritional yeast, a pinch of salt, Bragg’s, olive oil and vinegar. Blend until creamy. Add water, a tablespoon at a time to get the mixture to a creamy consistency, without being too thin.
Pour your avocado pesto over the spiralized zucchini noodles. Toss. Top with sunflower seeds, or nut-based parm (not figured into macros or calories).
262 calories per serving (depending on size of avocado and zucchini). 21.4g Fat, 7.4g Net Carbs., 7.8g Protein.