Zucchini Noodles & Avocado-Miso Sauce

Toss your summer zucchini with a gingery avocado sauce, mango, edamame, and toasted almonds to make this light 30-minute dinner. Vegan and gluten free!

I was on a raw (well raw-ish) kick last week. Lately, I’ve been trying to eat lighter, and a bit healthier… less heavy starches, that sort of thing. I’ve been feeling really low-energy, so I’m trying to eat more veggie-focused meals and to incorporate healing foods like miso, hemp seed, and ginger.

I love zucchini noodles because they really trick the senses and make you feel like you’re eating more than a bowl full of raw vegetables. Don’t get me wrong – they’re not pasta, but they have a nice tender bite that I find to be reminiscent of an al dente noodle.

Because they’re on the lighter side, I prefer them with a with a really saucy sauce. They’d be great with a chunky tomato sauce or a light cream sauce, but I went for this cooling avocado miso sauce. I added ginger, cumin, and cayenne to add a flavor punch.

I paired all this healthy-ness with a nice chilled glass of rose.


Zucchini Noodles & Avocado-Miso Sauce

 
Author:
Ingredients
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
Instructions
  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.
Notes
*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.

 

 

 

32 comments

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Rate this recipe (after making it):  

  1. Jill
    07.14.2018

    Hi thank you for this recipe! I’m excited to make it – how many servings does the basic recipe make?
    Thanks

  2. Sara Smith from bestteakettlereview.com
    07.20.2015

    Tonight I know your blog via my friend and I think you will help me to reduce meat in my meal.
    So good!
    Thanks!

  3. I love how bright and colourful this zucchini noodles is; it looks so inviting and delicious..

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.