Zucchini Pasta with Mango, Avocado, and Black Bean Salsa
A modern twist on an old classic, this summery and easy to make zucchini pasta is refreshing, delicious & easy to make. It has become a staple in my house, as it is the perfect blend of sweet & savory with a punch of plant-based protein too. Thank you, Gena of Choosing Raw for the recipe!
INGREDIENTS
Makes 4 Servings
2 ripe Haas avocados, halved, pitted, and cut into ¾-inch cubes
3 tablespoons freshly squeezed lime juice
2 ripe Ataulfo mangoes, peeled, pitted, and cut into ½-inch cubes
¼ cup chopped fresh cilantro, plus more as garnish
½ teaspoon sea salt
Freshly ground black pepper
1 teaspoon agave nectar or pure maple syrup
2 tablespoons extra-virgin olive oil
1½ cups cooked black beans, or 1 [14-ounce] can
4 medium zucchini, spiralized
A modern twist on an old classic, this summery and easy to make zucchini pasta is refreshing, delicious & easy to make. It has become a staple in my house, as it is the perfect blend of sweet & savory with a punch of plant-based protein too. Thank you, Gena of Choosing Raw for the recipe!
INGREDIENTS
Makes 4 Servings
2 ripe Haas avocados, halved, pitted, and cut into ¾-inch cubes
3 tablespoons freshly squeezed lime juice
2 ripe Ataulfo mangoes, peeled, pitted, and cut into ½-inch cubes
¼ cup chopped fresh cilantro, plus more as garnish
½ teaspoon sea salt
Freshly ground black pepper
1 teaspoon agave nectar or pure maple syrup
2 tablespoons extra-virgin olive oil
1½ cups cooked black beans, or 1 [14-ounce] can
4 medium zucchini, spiralized
METHOD
Toss all the ingredients except for the zucchini in a mixing bowl. Combine well. Divide the zucchini onto four plates. Top each with a quarter of the mango mixture. Sprinkle with extra cilantro, and serve. To store, keep the zucchini pasta and the mango mixture separate. Both will keep, stored in an airtight container in the fridge, for 2 days.
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
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