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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.
Servings: 3
Calories: 312.4kcal
Author: Mizpah Matus



  • 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


  • 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 want to make this in advance, store the sauce and noodles separately and toss together right before serving.


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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