Description
A refreshing and healthy vegan recipe featuring spiralized zucchini noodles tossed in a creamy avocado and mango sauce. This dish is vibrant, flavorful, and perfect for a light main course or salad, packed with fresh ingredients and optional garnishes for added texture.
Ingredients
Scale
Zoodles
- 4 medium zucchinis (spiralized into zoodles)
Sauce
- 1 ripe avocado (peeled and pitted)
- 1 ripe mango (peeled and pitted)
- 1 tablespoon lime juice
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh cilantro
- Chopped cashews or pumpkin seeds (optional)
Instructions
- Spiralize the zucchinis: Use a spiralizer to turn the zucchinis into zoodles and set them aside in a large bowl.
- Make the sauce: In a blender or food processor, combine avocado, mango, lime juice, minced garlic, olive oil, salt, black pepper, and optional red pepper flakes. Blend until the mixture is smooth and creamy. Taste the sauce and adjust the seasoning as needed.
- Toss zoodles with sauce: Pour the avocado-mango sauce over the zoodles and toss thoroughly to ensure the noodles are evenly coated with the flavorful sauce.
- Serve: Plate the zoodle bowl immediately, garnished with chopped fresh cilantro and, if desired, a sprinkle of chopped cashews or pumpkin seeds for added crunch.
Notes
- For a warm version, lightly sauté the zoodles in a pan for 2–3 minutes before tossing with the sauce.
- Add grilled shrimp or tofu for an extra boost of protein.
- Choose ripe avocado and mango for the creamiest texture and best flavor in the sauce.