Low Carb Noodle Salad
I don’t know if you’re like me, but zucchinis are like my favorite thing. They are so versatile and I love using them in just about anything. One thing I will mention is that you should get a spiralizer. Stat! This thing will change your life (you can buy it from Amazon), I promise. Anyhoo… I’ve made various versions of this salad and this was a big ol’ monster dish for a party I was going to. There’s nothing like bringing a colorful dish when everything else is beige colored. Check out the recipe below for my low carb noodle salad. One side thing I will mention is that this recipe is vegan, raw, and gluten free for those of you following any of these diets. Because it is plant based you can enjoy an abundance of this salad without ever gaining weight as there is nothing naughty in it for you. 🙂 (Don’t worry, it still tastes delish!)
So here’s what you need (this serves many as it was for a party. Just reduce all quantities by half for 2 people):
- 3 large green or yellow zucchinis
- 4 large carrots
- ½ a red pepper
- ½ a yellow pepper
- ½ an orange pepper
- Handful cilantro
- FOR THE SAUCE
- 1 mango
- 1 avocado
- 2 limes, juiced
- Salt+ pepper to taste
- Use a spiralizer or veggie peeler to create noodles with the zucchini and carrot. Dice your bell peppers and chop your cilantro. Place in a large bowl.
- Blend all the sauce ingredients.
- Mix the sauce into the bowl with the noodles. Place in fridge 20 minutes and allow the noodles to soak up the delicious sauce. You can always leave in longer, but giving it this time will soften the zucchini so it resembles cooked pasta. (At this point you can top with toasted black sesame seeds or anything else for a contrast of color.)
- Now EAT! Bon Apetit!