Zucchini Spaghetti mit Pilzen und Granatapfelkernen

Zutaten

2 Person Personen

• 400 g
  Zucchini (mittelgroß)
• 200 g
  Champignons
• 50 g
  Granatapfelkerne
• 1
  Avocado
• 1 EL
  Bio Kokosöl von foodspring
• 40 g
  Basilikum
• 2 EL
  Zitronensaft
• 1 TL
  Meersalz

Schwarzer Pfeffer

• etwas
  Basilikum zum Garnieren

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