Zucchini noodles can be a welcome addition to your summer salad rotation. If you are looking for a change from raw leafy greens, switching up the foundation of your salad with zucchini noodles – or zoodles – provides an alternative to a regular lettuce-based salad. Plus in the summer, zucchinis and other summer squash are available in abundance, making them a very affordable option and a great way to get your vegetable nutrition at this time of year.
In this recipe I used a combination of yellow and green zucchini: either or both will work just fine here. My favorite tool for spiralizing is the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer, which makes nice long and substantial noodles. At just over twenty dollars it is well worth the investment if you are getting excited about adding more raw fruit and vegetables to your diet.
This really is quite a summery recipe, featuring juicy mango, grape tomatoes and crunchy fennel with lots of fresh herbs. As usual, for best results, make sure your mango is perfectly ripe and sweet.
The sauce is incredibly luscious and creamy but is relatively low in fat and doesn’t contain any oil. It is made by simply blending a mango together with avocado, curry powder and other seasonings.
This recipe makes enough for about two or three servings. If you want to prepare it in advance I recommend storing your noodles and sauce separately and tossing everything together right before serving. Otherwise, the zucchini has a tendency to release its water, which reduces the palatability of the dish by altering its texture and diluting the flavor of your sauce.
I used one of my favorite curry blends, which is the Organic Vadavan Blend from Teeny Tiny Spice Company. I love the herbs and spices from this company, which are organic, fresh and flavorful. However, if you prefer you can just use your favorite curry powder and adjust the spice level to suit your individual preference.
Because this is a really simple and pure recipe and doesn’t contain any oils or nuts, it would be a fantastic dish to add some variety to a detox diet. It is really light and easy to digest so you can enjoy this meal while keeping to your cleansing goals. Plus the combination of creamy avocado, mango and curry is really delicious!
- 3 medium zucchini, spiralized
- 1 mango, chopped
- ½ cup fennel, sliced thin
- ½ white onion, sliced
- 1 cup grape tomatoes, halved
- 2 tablespoons dill herb, chopped
- 2 tablespoons parsley, chopped
- ½ cup cilantro, chopped
- Mango Curry Sauce:
- 1 mango
- 1 avocado
- Juice of 1 lemon
- 1 tablespoon mild curry powder
- ½ teaspoon Himalayan salt (or to taste)
- Place all ingredients for the noodle mixture in a large mixing bowl.
- To make combine mango, avocado, lemon juice, curry powder and Himlayan salt in a blender or food processor. Blend until smooth and creamy.
- Toss sauce with noodle mixture until sauce is mixed well through.
- Divide into individual serving plates and enjoy immediately.
If you make this recipe remember to take a photo and tag it on Instagram with #rawfoodsolution.
Do you like zucchini noodles? What is your favorite way to eat them?