Zucchini Noodles & Avocado-Miso Sauce
For the avocado miso sauce:
  • 1 avocado
  • ¼ cup hemp seeds
  • 1 lime, zest and juice
  • 1 small zucchini (about ½ cup or so)
  • ½ tablespoon miso, more to taste
  • 1 scallion, white and green parts, chopped
  • 1 tablespoon minced ginger
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne
For the zucchini noodle toss:
  • 2 medium zucchinis, spiralized or peeled into long strips*
  • ½ cup chopped mango
  • ½ cup edamame, shelled and blanched
  • ¼ cup toasted sliced almonds
  • Lime wedges, to serve
  • Sea salt
  1. Make the avocado miso sauce: In a blender, combine the avocado, hemp seeds, lime zest and juice, zucchini, miso, scallion, ginger, cumin, and cayenne and blend until smooth. Taste and adjust seasonings.
  2. Toss the zucchini noodles with as much or little sauce as you like. Taste and adjust seasonings (the sauce will become more diluted as you toss it with the noodles, so you’ll likely have to add some salt and pepper).
  3. Top the noodles with the mango, edamame, and almonds, and serve immediately with lime wedges and extra sauce on the side.
  4. This recipe made a good amount of extra sauce (I also had a pretty large avocado), and because avocados brown quickly, it only lasted an extra day in the fridge. I used my leftover sauce on a kale salad the following afternoon.
*I make my zucchini noodles with this device. I know, gadgets are a pain – and this one is kind of clunky to store, but I find it quite fun and easy to use. You could also use a julienne peeler. Your noodles will be less curly and more straight, but will still be nice little thin “noodle-like” strips.
Recipe by Love and Lemons at https://www.loveandlemons.com/zucchini-noodles-avocado-hemp-sauce/