Ingredients
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For the Zucchini Noodles:
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2 medium zucchinis (about 1 pound)
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1 lime
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Salt and fresh ground black pepper
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For the Mango Avocado Salsa:
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1 ripe mango, peeled, pitted, and diced
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1/2 small red onion, finely chopped
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1 jalapeño chili pepper, seeded and finely chopped (optional)
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1/4 cup cilantro leaves, roughly chopped
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Juice from 1 lime
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1/4 cup unsweetened coconut flakes, toasted (see Note)
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1 tablespoon freshly squeezze lemon juice
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1/4 teaspoon salt
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For the Peanut Sauce:
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1/4 cup smooth natural peanut butter
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1/4 cup unsweetened almond milk
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1 tablespoon rice vinegar
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1 clove garlic, grated
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1/2 teaspoon maple syrup
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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For Garnishing:
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Extra fresh cilantro leaves
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Toasted sesame seeds
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Roasted cashews or peanuts
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Note: To toast the coconut flakes, spread them evenly on a baking sheet and bake at 350°F (180°C) for about 5 minutes, stirring halfway through. Keep a close eye on them so they don't burn.
Directions
Subtitle: This Budget-Friendly, High-Fiber, Gluten-Free, Low-Carb, Kid-Friendly, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste recipe is perfect for busy weeknights!
Description: Looking for a tasty and nutritious vegetarian meal? Look no further than our Thai Zucchini Noodles with Mango Avocado Salsa! This easy-to-make dish combines crunchy zoodles, creamy avocado, sweet mango, and spicy peppers to create a mouthwatering flavor explosion. Plus, it’s packed with protein, fiber, and essential vitamins and minerals. Your taste buds will thank you!
Ingredients:
For the Zucchini Noodles:
* 2 medium zucchinis (about 1 pound)
* 1 lime
* Salt and fresh ground black pepper
For the Mango Avocado Salsa:
* 1 ripe mango, peeled, pitted, and diced
* 1/2 small red onion, finely chopped
* 1 jalapeño chili pepper, seeded and finely chopped (optional)
* 1/4 cup cilantro leaves, roughly chopped
* Juice from 1 lime
* 1/4 cup unsweetened coconut flakes, toasted (see Note)
* 1 tablespoon freshly squeezze lemon juice
* 1/4 teaspoon salt
For the Peanut Sauce:
* 1/4 cup smooth natural peanut butter
* 1/4 cup unsweetened almond milk
* 1 tablespoon rice vinegar
* 1 clove garlic, grated
* 1/2 teaspoon maple syrup
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
For Garnishing:
* Extra fresh cilantro leaves
* Toasted sesame seeds
* Roasted cashews or peanuts
Note: To toast the coconut flakes, spread them evenly on a baking sheet and bake at 350°F (180°C) for about 5 minutes, stirring halfway through. Keep a close eye on them so they don’t burn.
Instructions:
1. First, prepare the zucchini noodles. Using a spiralizer or a julienne peeler, turn the zucchini into long strands. Place the zoodles in a large bowl and sprinkle with salt. Toss well and set aside for about 10 minutes to remove excess moisture. Rinse thoroughly with cold water and drain well.
2. Meanwhile, prepare the mango avocado salsa. In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, coconut flakes, lemon juice, and salt. Mix well and cover. Refrigerate until ready to use.
3. Prepare the peanut sauce by combining all the ingredients in a blender and pureeing until smooth. Set aside.
4. Cook the zucchini noodles according to package directions or your preferred method. Drain and rinse with cool water to stop the cooking process.
5. Divide the cooked zucchini noodles among four serving bowls. Top each portion with 1/4 cup of the mango avocado salsa.
6. Serve the Thai Zucchini Noodles with Mango Avocado Salsa immediately, garnished with extra cilantro, toasted sesame seeds, and your choice of nuts. Enjoy!
Serves 4
Difficulty: Easy
Nutrition Facts (per serving):
Steps
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1
Done
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First, prepare the zucchini noodles. Using a spiralizer or a julienne peeler, turn the zucchini into long strands. Place the zoodles in a large bowl and sprinkle with salt. Toss well and set aside for about 10 minutes to remove excess moisture. Rinse thoroughly with cold water and drain well. |
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2
Done
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Meanwhile, prepare the mango avocado salsa. In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, coconut flakes, lemon juice, and salt. Mix well and cover. Refrigerate until ready to use. |
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3
Done
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Prepare the peanut sauce by combining all the ingredients in a blender and pureeing until smooth. Set aside. |
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4
Done
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Cook the zucchini noodles according to package directions or your preferred method. Drain and rinse with cool water to stop the cooking process. |
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5
Done
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Divide the cooked zucchini noodles among four serving bowls. Top each portion with 1/4 cup of the mango avocado salsa. |
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6
Done
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Serve the Thai Zucchini Noodles with Mango Avocado Salsa immediately, garnished with extra cilantro, toasted sesame seeds, and your choice of nuts. Enjoy! |
