Warm Zoodles with Crunchy Edamame and Creamy Cilantro-Avocado Tangy Dressing

 

All things green today. Wasn’t intentional really. But it’s oh such a pretty sight when served and the only red speckles would have been the spicy smokin’ paprika. Armed with my Gefu Spirelli to turn Zucchini into Zoodles (aka: Zucchini + Noodles), along with shelled edamame for a protein crunchy kick before welcoming a delicious healthy coating of tangy creamy avocado-cilantro and mint dressing, your quota for green veggies has just been condensed in one decadent and satisfying healthy bowl! Extremely easy to prepare and I always strive for high volume of food with a low amount of calories – especially helpful when you are looking to cut back on calorie consumption but enjoy eating volume of food. Who doesn’t after all? 😉

The large zucchini spiralled is filling, low in carbs and coated with the healthy fats from the avocado balanced off with low fat yogurt (substitute with full fat if you wish), this is truly a winner. Thanks to my food partners at Greenheart Organic Farms for arming me with local organic produce – make sure to check them out and order a veggie mixed box in if you haven’t yet, it’s like Santa Claus delivering a box of happiness to your doorstep! Oh, and if you’re on the hunt for this amazing Gefu Spirelli device, drop me a line at yogalatesdxb@gmail.com to purchase one off of me. Onto the recipe!

CREAMY CILANTRO AVOCADO TANGY DRESSING:

• 1 ripe medium / large avocado, diced
• 1/2 cup fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 1 cup nonfat plain yogurt
• 1/2 diced clove garlic
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon hot or sweet and smoky paprika
• 1 teaspoon rosemary
• 1 teaspoon sugar
• 1.5 teaspoon sea salt
• DIRECTIONS:Whizz all ingredients in the blender until smooth and thick. Pair it up with your Zucchini-noodles recipe (below). Any leftovers are excellent to pair up with eggs on toast for breakfast, your next salad that needs a delicious dressing to simply using this thick dressing as a dip for veggies.

WARM ZUCCHINI NOODLES (ZOODLES) WITH EDAMAME:

• 1 large Zucchini spiralized in a bowl
• 3 tablespoons of shelled edamame (found in Carrefour or Aswaaq Supermarket frozen section)

Your choice of microwaving OR stir fry lightly your zoodles for 2 minutes until semi-tender. Add your cooked shelled edamame to the warm zoodles then coat with 3 tablespoons of the avocado-cilantro & mint dressing. Simply delicious!