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Creamy Avocado Zoodles
Zoodles with Avocado and Mango Sauce
Laura Edwards/The Yoga Kitchen Plan

Kimberly Parsons, author of The Yoga Kitchen Planjust gets us. Her recipe for zoodles with avocado and mango sauce serves two people, and, trust us, it’s so tasty that you and your one-and-only might be tempted to have a Lady and the Tramp moment.

“The sauce is creamy, light and slightly spicy; for a milder sauce you can omit the dried chili,” Parsons explains in her cookbook. “I have been serving this recipe for the last three years and it’s always such a crowd pleaser.”

Plus, it’s pretty effortless. Simply blitz a creamy raw coconut milk sauce in your blender and drizzle it over zucchini noodles. In 15 minutes, you’re done.

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2 servings

1 medium fresh mango, peeled and pitted

1 cup frozen mango pieces

1 avocado, peeled and pitted

Leaves from 5 mint sprigs

One 1-inch piece of ginger, peeled

6 tablespoons canned full-fat coconut milk

2 tablespoons tamari sauce

½ teaspoon crushed red-pepper flakes

Sea salt and cracked black pepper

2 zucchini, spiralized

Thinly sliced radishes, to serve

1. Add the fresh mango, frozen mango, avocado, mint leaves, ginger, coconut milk, tamari sauce and crushed red-pepper flakes to the bowl of a blender. Blend until smooth and creamy, then season to taste with salt and pepper.

2. Add the zucchini to a large mixing bowl, top with the sauce and toss with your hands to coat. Serve topped with the radishes.

474 calories

26g fat

61g carbs

10g protein

41g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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