Raw Vegan Cooking/ Vegan Main Dishes/ Vegan Recipes/ Vegan Salads

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 and Avocado by Gena Hamshaw from Choosing Raw

Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

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.
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Course: Salad
Cuisine: Raw / healthy
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Author: Veg Kitchen

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

  • 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.

*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!

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5 Comments

  • Reply
    Sandy Halliday
    January 31, 2015 at 10:20 am

    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.

    • Reply
      Nava
      January 31, 2015 at 10:23 pm

      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!

  • Reply
    Kina
    March 18, 2016 at 5:54 am

    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!

  • Reply
    Kina
    March 19, 2016 at 4:07 pm

    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!

    • Reply
      Nava
      March 21, 2016 at 7:37 pm

      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.

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