Description
A refreshing and healthy main course featuring spiralized zucchini noodles tossed in a creamy and vibrant avocado and mango sauce. Perfect for a quick, no-cook vegan meal that’s both gluten-free and low-carb, with a sweet and tangy flavor profile enhanced by lime and garlic.
Ingredients
Scale
Zoodles
- 4 medium zucchinis (spiralized into zoodles)
Avocado Mango Sauce
- 1 ripe avocado (peeled and pitted)
- 1 ripe mango (peeled and pitted)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro leaves (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Prepare the Zoodles: Using a spiralizer, transform the zucchinis into long noodles and place them aside in a large bowl, ready to be dressed.
- Make the Sauce: In a blender or food processor, combine the ripe avocado, mango, fresh lime juice, olive oil, minced garlic, salt, and black pepper. Blend the ingredients until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
- Toss Zoodles with Sauce: Pour the avocado-mango sauce over the zucchini noodles in the bowl. Toss everything gently until the zoodles are well coated with the sauce.
- Serve: Immediately plate the zoodles, and garnish with fresh cilantro leaves and a sprinkle of red pepper flakes to add a slight kick if desired.
Notes
- For a warm variation, lightly sauté the zoodles in a skillet over medium heat for 2–3 minutes before tossing with the sauce.
- Add grilled shrimp or tofu to boost the protein content and make it a heartier meal.
- The sauce can be prepared ahead and stored in airtight container to save time.
- Adjust lime juice and salt to taste for acidity and balance.
