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.

 

 

 

37 comments

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  1. Your noodles look so perfect! Have you already done a post explaining how you get them to look so nice? 🙂

    • jeanine from loveandlemons.com
      08.24.2012

      oh thanks for pointing that out – I forgot to mention the actual noodle-making! I just added a little paragraph with some links in the instructions. I have a zucchini noodle maker and it makes pretty noodles every time – it’s foolproof.

  2. I reckon you eat really healthily already! But I do agree this noodle dish is particularly, extraordinarily healthy. 😉

  3. erin from 5stepveg.blogspot.com
    08.24.2012

    omg THANK YOU for posting a link to you noodle devices! i’ve been looking high & low for a good way to make veggie noodles & this is beyond perfect. thanks! 🙂

    • jeanine from loveandlemons.com
      08.25.2012

      you’re welcome, I’m glad! Yes, both work out pretty well, but I do love that spiraler.

  4. Laura from thefirstmess.com
    08.24.2012

    I think that avocado sauce would be delicious slathered on a bike tire even. Yum. Probably better on zucchini noodles though 🙂

  5. I’m also trying to eat always healthier food and probably stop meat, this recipe seems delicious, I’ll be glad to try it !

  6. This is so fun! I have been wanting to get a spiral slicer for recipes like this, but I just have too many kitchen gadgets already! I’ll have to stick with the julienne slicer.

    • jeanine from loveandlemons.com
      08.25.2012

      I know the feeling I can get carried away with gadgets 🙂

  7. Nicole
    08.24.2012

    Do you put the avocado in the dressing or just tossed in with the noodles? I may be blind, but I didn’t see it in either section…

      • Nicole
        08.24.2012

        Great! Thanks for confirming. Can’t wait to make this! It looks delish!

  8. looks great! i love anything with miso and avocado. and of course, zucchini seem to be all over the place these days!

  9. Amelia from sistersinthekitchen.co.uk
    08.25.2012

    Delicious, thankyou!

  10. This is my first visit to your blog and it is absolutely gorgeous. Your photos are beautiful and I love all of the healthy food here!

    • jeanine from loveandlemons.com
      08.25.2012

      Thanks Tiffany! welcome 🙂

  11. I stinkin’ love raw squash! I worked at a raw restaurant for a couple of months last summer and didn’t enjoy the experience, so I’m kind of “over” complicated raw food in general… this is a different story. Yum.

  12. Wonderful idea. I must buy a zucchini noodle maker. I have an abundance of zucchini right now and am surprisingly running out of ideas of what to make with it. Zucchini noodles sounds wonderful – especially when paired with such a delicious sounding sauce. Yum!

  13. Kathryn from londonbakes.com
    08.26.2012

    This is exactly the kind of food that I’m craving at the moment, adore it.

  14. I love how well your noodles came out! I have the Joyce Chen spiralizer, and it worked with pretty poor results. It can really only make fetttuccini type noodles well. Got some good ideas here for a salad dressing for my kale!

    • jeanine from loveandlemons.com
      08.27.2012

      aw, that’s too bad – this one that I have seems to work pretty well, I’ve only used twice, with good results both times.

  15. Ashlae from ohladycakes.com
    08.27.2012

    Alright. You convinced me. I bought the friggin’ spiral vegetable slicer.

    • jeanine from loveandlemons.com
      08.27.2012

      ha! I feel like this post (& comments) made me some sort of salesperson – i hope you find that you like it and won’t be mad at me when you have to store one more gadget 🙂

  16. I am going to have to add yet another gadget to my Christmas Wish List. Your zucchini noodles are beautiful!!

  17. looks soooo delicious 🙂
    yum
    hugs
    Betty Bake

  18. Milynn from love-and-whimsy.blogspot.com
    08.31.2012

    Yum! this looks so good! I’d never would’ve guessed those were not real noodles! Brilliant idea, I’m going to link this on my blog 🙂

  19. Heidi
    05.28.2014

    Is there something one can substitute for avocado? As much as I’d like to eat it, I’m terribly allergic and this recipe sounds wonderful.

  20. Heidi
    05.31.2014

    Now that’s something I can have, looks great, thank you!

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

  22. 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!

  23. 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

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.