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Zucchini & Herb Noodle Salad with Creamy Mango Curry Sauce
A fresh and light summer dish featuring zucchini noodles, mango and fresh herbs in a creamy oil-free vegan curry sauce.
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Servings:
3
Calories:
312.4
kcal
Author:
Mizpah Matus
Ingredients
Noodles
3
medium zucchini
spiralized
1
mango
chopped
1/2
cup
fennel
sliced thin
1/2
white onion
sliced
1
cup
grape tomatoes
halved
2
tablespoons
dill herb
chopped
2
tablespoons
parsley
chopped
1/2
cup
cilantro
chopped
Mango Curry Sauce
1
mango
1
avocado
Juice of 1 lemon
1
tablespoon
mild curry powder
1/2
teaspoon
Himalayan salt
or to taste
Instructions
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.
Notes
If you want to make this in advance, store the sauce and noodles separately and toss together right before serving.
Nutrition
Calories:
312.4
kcal
|
Carbohydrates:
52.8
g
|
Protein:
6.1
g
|
Fat:
11.5
g
|
Saturated Fat:
1.8
g
|
Polyunsaturated Fat:
1.7
g
|
Monounsaturated Fat:
7.17
g
|
Sodium:
230.4
mg
|
Potassium:
1389.24
mg
|
Fiber:
12.9
g
|
Sugar:
38.3
g
|
Vitamin A:
4188.13
IU
|
Vitamin C:
136.17
mg
|
Calcium:
104.73
mg
|
Iron:
3.45
mg
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