Vietnamese Avocado Zoodle Salad Bowl
Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Ingredients
- 3 Tbsp low sodium soy sauce
- 2 whole garlic cloves minced
- 1 each green onion finely chopped, about 2 Tbsp.
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame oil
- 8 oz extra-firm tofu cut into 1/4-inch slices
- 12 oz prepared zucchini noodles
- 3 cups lettuce shredded
- 1 cup mung bean sprouts
- 3/4 cup carrots julienned
- 1 large ripe avocado halved, pitted, peeled and diced
- 1 tsp fresh lime juice
- cilantro leaves optional
Instructions
- In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes.
- In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate and set aside.
- Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl.
- Top bowl with tofu and avocado. Add lime juice to soy mixture and drizzle over noodle bowl. Toss before serving.
Notes
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
Courtesy of Fresh Avocados – Love One Today®
visit https://loveonetoday.com/
Nutrition
Calories: 230kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 470mgFiber: 7gSugar: 5gVitamin A: 5750IUVitamin C: 41.3mg
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.