loveandlemons5.0
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!
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
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.
avocado1lime, zest and juice1Lime wedges, to serveminced ginger1 tablespoon
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.
lime, zest and juice1Lime wedges, to serve
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.
avocado1
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