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zucchini-noodles-curry-mango

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.
Servings: 3
Calories: 312.4kcal
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: 312.4kcal | Carbohydrates: 52.8g | Protein: 6.1g | Fat: 11.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.17g | Sodium: 230.4mg | Potassium: 1389.24mg | Fiber: 12.9g | Sugar: 38.3g | Vitamin A: 4188.13IU | Vitamin C: 136.17mg | Calcium: 104.73mg | Iron: 3.45mg
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