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. 


Zucchini Pasta with Mango, Avocado, and Black Bean Salsa
Author: 
Recipe type: Salad
Cuisine: Raw / Healthy
Prep time: 
Total time: 
Serves: 4
 
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.
Ingredients
  • 2 ripe Haas avocados, halved, pitted, and cut into 3⁄4-inch cubes
  • 3 tablespoons freshly squeezed lime juice
  • 2 ripe 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 zucchinis, spiralized
Instructions
  1. Toss all the ingredients except for the zucchini in a mixing bowl. Combine well.
  2. Divide the zucchini onto four plates. Top each with a quarter of the mango mixture. Sprinkle with extra cilantro, and serve.
  3. 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.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

image_pdfimage_print

5 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!

  3. Kina

    This look delish! I don’t have cilantro but I do have some frozen mango that I use for smoothies plus the other ingredients! I’m thinking if I make it this morning the mango will thaw enough by dinner. I’ll report back!

  4. Kina

    I’m back! The frozen mango did thaw by dinner but it made it a little too liquidy. I liked it ok but felt like I wanted something more added to it. I’m not sure what though. I can see the potential so I will play around with it to suit my taste. Thanks so much for sharing!

  5. Nava

    Thanks for your input, Kina. I can now see why frozen mango wouldn’t be ideal — anything that’s been thawed does throw off more liquid. Hope you enjoyed this otehrwise.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: