Cut zucchini into "pasta" noodles (either using a spiral cutter or by making julienne slices). Place zucchini in a strainer in your sink. Grind 4-5 twists of Himalayan Sea Salt Blend over it. Allow this to sit for 20 minute to allow the zucchini to release any excess moisture. Wrap zucchini noodles in a cheese cloth or paper towels and squeeze out extra moisture. Set aside.
Place avocados, basil, 1 tsp. Himalayan Sea Salt Blend, Garlic Garlic, olive oil and lemon juice in a food processor; blend until smooth and creamy.
Heat coconut oil in a pan over medium heat. Add zucchini noodles and Onion Onion; saute for 2-3 minutes. Add avocado sauce; toss to coat. Stir in or top with bacon pieces (if desired).