Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

Zucchini Pasta with Mango and Avocado by Gena Hamshaw from Choosing Raw

Mango and avocado salad is a summertime classic. In this recipe, I take that one step further by adding black beans and cilantro. I then pile it on top of spiralized zucchini for a quick, easy, and refreshing meal. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photo by Hannah Kaminsky. 

Serves: 4

  • 2 ripe Haas avocados, halved, pitted, and cut into 3⁄4-inch cubes
  • 3 tablespoons freshly squeezed lime juice
  • 2 ripe Ataulfo mangoes, peeled, pitted, and cut into 1⁄2-inch cubes
  • 1⁄4 cup chopped fresh cilantro, plus more as garnish
  • 1⁄2 teaspoon sea salt
  • Freshly ground black pepper
  • 1 teaspoon agave nectar or pure maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 1⁄2 cups cooked black beans, or 1(14-ounce) can
  • 4 medium zucchini, spiralized

Toss all the ingredients except for the zucchini in a mixing bowl. Combine well.

Divide the zucchini onto four plates. Top each with a quarter of the mango mixture. Sprinkle with extra cilantro, and serve.

To store, keep the zucchini pasta and the mango mixture separate. Both will keep, stored in an airtight container in the fridge, for 2 days.

Visit Gena Hamshaw at Choosing Raw.

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2 comments on “Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

  1. Sandy Halliday

    This looks so delicious I can’t wait to try it out. Zucchini is one of my favorite vegetables but I’ll have to get a sprializer first. That is one gadget I haven’t got.

  2. Nava

    Sandy, you can use a vegetable peeler to make “linguine” from your zucchini. Perhaps not as much fun as the spiral shape, but it will still taste good!

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