In the market for a tasty an simple recipe full of protein and greens? As usual, we’ve got you covered. Zoodles are a fabulous alternative to noodles – they easily add more veggies to your plate, are great raw or sautéed and are tasty slathered in sauce or tossed in a bowl with other stuff. We like things that are super versatile like this! This creamy avocado lime sauce is great on this dish (and others – I think it would be tasty on tacos!), has some added veggies and is easy to whip up too. So make this cold, refreshing and filling summer dish as a main or a side – and it’s guaranteed to be a hit!
– 2 zucchinis, spiralized
– 1 cup shelled & cooked edamame
– optional add-ins: extra veggies like bell peppers, carrots and purple cabbage
– 1 ripe avocado
– 1/2 cup spinach
– 1/4 cup fresh cilantro
– 2-3 slices of jalapeño (optional)
– fresh juice of 1 lime
– 1/2 cup water
– 1 teaspoon maple syrup (or agave nectar)
– 1/2 teaspoon tamari (or low-sodium soy sauce)
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
-Start by spiralizing the zucchini and cooking the edamame according to the package’s directions. Combine them in a large bowl and mix well.
– In a food processor, blend up all ingredients for the Creamy Avocado Lime Sauce until smooth and creamy.
– Transfer sauce into the large bowl and toss with the zoodles.
– If you want to eat the zoodles warm for a more pasta-like feel, then lightly sauté them with nonstick cooking spray for about 5 minutes on the stove. Then toss with the avocado sauce and enjoy.
– If you plan on having leftovers, keep the sauce and zoodles separate in the refrigerator.
– Stays fresh for up to 2 days but best when eaten immediately.
Thanks, The Glowing Fridge, for this tasty recipe!
