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This no-cook dish uses avocado and mango for a vegan dressing on zucchini noodles.

If you don't have a spiralizer, you can easily create the noodles with a vegetable peeler and sharp knife.

To read the accompanying story, see: Avocado and mango give these zucchini noodles a creamy zing.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Toss the mushrooms with the lemon juice in a mixing bowl and let them sit for 20 to 30 minutes. (This keeps them from being dry without cooking them.)

  • Step 2

    If your sun-dried tomatoes are not packed in oil, soak them in a cup of water for at least 20 minutes, then drain and squeeze out extra liquid. If they're oil-packed, blot off extra oil with paper towel and skip the soaking. Cut into 1/2-inch pieces.

  • Step 3

    Turn the zucchini into noodles using a spiralizer or a vegetable peeler. When you use the spiralizer, you may need to cut the noodles into manageable lengths (so you don't end up with super-long noodles that are difficult to separate into portions). If you use a vegetable peeler, cut off long wide strips, then cut the strips lengthwise into thin noodles.

  • Step 4

    Combine the avocado, mango, basil, cilantro or parsley, half the scallions, lime juice and salt in a blender or food processor. Puree until smooth. Taste, and add more salt, as needed.

  • Step 5

    Drain the mushrooms, return them to the bowl, and add the zucchini noodles, cherry tomatoes, sun-dried tomatoes and dressing, tossing to incorporate. Divide among plates and top with the chives, the remaining scallions, the toasted walnuts and a few more basil leaves.

  • Step 6

    NOTE: Toast the walnuts in a small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

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    Nutritional Facts

    Per serving

    • Calories

      290

    • Fat

      17 g

    • Saturated Fat

      2 g

    • Carbohydrates

      32 g

    • Sodium

      200 mg

    • Protein

      10 g

    • Fiber

      10 g

    • Sugar

      21 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle," by Kim-Julie Hansen (Houghton Mifflin Harcourt, 2018).

    Tested by Joe Yonan.

    Published September 2, 2018

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