Broccoli Kelp Noodles with a Creamy Lemon-Basil Avocado Sauce

Ingredients:

• 16 oz kelp noodles, rinsed, soaked, and drained
• 2 cups chopped broccoli (1 head) 
• 1 medium sized, ripe avocado, pitted (~1/2 cup)
• 2 tbsp fresh lemon juice squeezed with our citrus juicer
• zest from 1 lemon, reserving some for garnish
• 3 garlic cloves
• 1/2 tsp salt
• 1/4 cup fresh basil
• freshly ground black pepper

Directions:
Make the sauce by placing the garlic, lemon juice and zest in a food processor. Process until smooth. Add in the avocado, basil, and salt. Process until smooth and creamy. Slowly drizzle in water and process until creamy and fluffy.

In a large bowl, toss together the noodles and chopped broccoli. Pour sauce over pasta and mix well. Season with salt and pepper. Garnish with reserved lemon zest.

Serves 1-2.