Zucchini Noodles with Almond-Lime Goodness
Aaah summertime! I love the heat and the sun and the never-ending daylight. I love dining out on the patio with the shimmering sunlight and the evening breeze. I don't mind one bit if it gets too-hot-to-handle, but when it does, I'm always making something that doesn't require the oven or the stove.
There's only one thing that can make dinner on the patio even better: noodles... or more precisely, ZOODLES! Oh the joys of zucchini noodles! This kid-friendly (well really, all-people-friendly) recipe is so easy to make. It's also refreshing, creamy and absolutely delicious. And it's super nutritious too! Bonus: it's vegan and gluten free and it packs a powerful flavour punch.
Plus it's full of good for you goodness! Did I already say that? Zucchinis are an incredible source of Vitamin C (to boost your immune system and your heart health) and manganese (for your bones and your metabolism), plus a slew of other nutrients!
So get out your spiralizer, your julienne peeler or your favourite knife, and whip up this slurp-worthy bowl-of-yum in no time!
Zoodles with Almond-lime sauce, Serves 2 as a main, 4 as a side
For the zoodles
- 2 medium zucchini (green or yellow), spiralized or thinly julienned
- 1 cup cherry tomatoes, halved
- 1 green onion, thinly sliced
For the sauce
- 1/4 cup almond butter
- Juice of 1 lime
- 1 tsp lime zest
- 1 Tbsp rice vinegar
- 1 Tbsp Tamari
- 1 Tbsp maple syrup
- 1 to 2 tsp sriracha (to taste - omit if making with/for little little people)
- 1/2 tsp powdered ginger
- 2 to 5 Tbsp water (as needed)
- Pickled carrots
- Fresh cilantro
- Toasted sesame seeds
- Hemp hearts
- Toasted Almond pieces
Place zucchini, tomatoes and green onions in a medium bowl
In a separate bowl, combine all sauce ingredients, starting with 2 Tbsp water. Whisk well and adjust water depending on thickness of your almond butter. Do not make sauce too runny as the zucchini and tomatoes will create more water.
Pour sauce over vegetables and toss gently.
Serve immediately with your choice of toppings. (Pictured above with pickled carrots, fresh cilantro and hemp hearts)