Zucchini Noodles & Avocado-Miso Sauce

Ingredients

• 1 avocado
• ¼ cup hemp seeds
• 1 lime, zest and juice
• 1 small zucchini (about ½ cup or so)
• ½ tablespoon miso, more to taste
• 1 scallion, white and green parts, chopped
• 1 tablespoon minced ginger
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cayenne
• 2 medium zucchinis, spiralized or peeled into long strips*
• ½ cup chopped mango
• ½ cup edamame, shelled and blanched
• ¼ cup toasted sliced almonds
• Lime wedges, to serve
• Sea salt

Instructions

1. Make the avocado miso sauce: In a blender, combine the avocado, hemp seeds, lime zest and juice, zucchini, miso, scallion, ginger, cumin, and cayenne and blend until smooth. Taste and adjust seasonings.
2. Toss the zucchini noodles with as much or little sauce as you like. Taste and adjust seasonings (the sauce will become more diluted as you toss it with the noodles, so you’ll likely have to add some salt and pepper).
3. Top the noodles with the mango, edamame, and almonds, and serve immediately with lime wedges and extra sauce on the side.
4. This recipe made a good amount of extra sauce (I also had a pretty large avocado), and because avocados brown quickly, it only lasted an extra day in the fridge. I used my leftover sauce on a kale salad the following afternoon.