Zoodles! What can I say? I have been having a love affair with these things every since I first discovered raw veganism back in 2011. My spiralizer is one of my most beloved kitchen appliances, because it has changed my world! What could be better than noodles straight from the garden – no gluten, no junky processing, no cooking – just pure, raw, nutrient-filled and incredibly hydrating zucchini? This neat noodle alternative is extremely low calorie, high fibre and soaks up the flavour of just about any sauce you can dream up!
I love zoodles with kale pesto, chunky walnut 'bolognese', cashew cheese sauce... even spicy pink dragonfruit dressing. But for this recipe, I've chosen a creamy, fruity dressing inspired by my tropical island home, Sri Lanka. Mangos and avocados are both in season right now (Hallelujah!) and the zucchinis seem to grow to colossal sizes here too! It's like the Jurassic Park of fruits and vegies... okay, let's get to the recipe, shall we?
2 large zucchinis
3 spring onions
juice of 1-2 limes
1/2 cup coriander
1 green chilli
Spiralize or julienne zucchini into noodles and pile into a large salad bowl. Remove the skins and pits from the mangos and avocado and blend along with the remaining ingredients to create a thick, creamy dressing.
Garnish with coriander leaves, chopped spring onions and a little chopped chilli too, if you like it hot! Serve immediately, as raw food deteriorates very quickly.