Recipe by Saskia Gregson-Williams
Raw Zuchinni noodles have changed my life, they are the ultimate raw comfort food. I love using them in my recipes, as they’re so incredibly diverse and can be used exactly like regular noodles, but are far lighter and really satisfying. I’ve talked about my love of thick creamy sauces and dressings before, which is why this mango, avocado and mint sauce is my idea of heaven. It is so blissfully creamy and sweet, but allows the freshness of the mint and the tangy lemon juice to keep it savoury.
It’s such a perfect meal, as the tamed sweetness from the mango means you don’t have those habitual sweet cravings post-supper. Because mangoes are so delicious, everyone forgets just how healthy they are too!
Mangoes are a rich source of antioxidants, high in vitamin C and fibre. They, like mint, have enzymes that aid and improve digestion. The skin-loving avocado is full of omegas and a great source of oleic acid. It contains a rich variety of nutrients including vitamin C, potassium, and dietary fibre, which helps to control blood sugar levels. Lemon juice in incredibly alkalizing, and known for its anti-cancer properties. It’s also rich in vitamin C, awesome for maintaining a healthy immune system.
So think, whilst your enjoying a delicious raw feast, your body will be brimming with nutrients!
- 4 zucchinis, spiralized (or julienned)
- 1 red pepper, cubed
- 2 tbsp pumpkin seeds, to scatter
For The Sauce:
- 1 mango
- 1 avocado
- 25 mint leaves
- juice 1/2 a small lemon or lime
Start by making the sauce. Simply, blend all ingredients above until smooth. Using a spiralizer, spiralize the zuchinnis (don’t have a spiralizer? Peel the zucchini into thin strips of ribbon using a peeler. Cube the red pepper. Mix everything together in a bowl, using as much sauce as you wish. Scatter with pumpkin seeds and serve.