Raw Coconut-Mango Zucchini Noodles with Cashews
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 4
- For the noodles:
- 3 medium-to-large zucchinis Blade C, noodles trimmed
- 3/4 cup roughly chopped raw cashews
- 1 cup cubed mango
- 1.5 tablespoons unsweetened coconut flakes I used Bob's Red Mill Unsweetened Coconut Flakes
- For the dressing:
- 1 can full-fat coconut milk refrigerated overnight or stored without shaking*
- 1/4 cup freshly squeezed lime juice
- flesh from 1 avocado
- salt and pepper to taste
Open the can of coconut milk and carefully scoop out a half of a cup of the creamy top portion of the coconut milk. Reserve the rest of the can for future use or discard.
Add that half cup into a food processor, along with the rest of the ingredients for the dressing. Pulse until creamy. Taste and adjust to your preferences.
In a large mixing bowl, toss together the zucchini noodles with the dressing until the noodles are completely coated in the dressing. Fold in the cashews and mangoes and toss again.
Divide onto plates and garnish with about 2 teaspoons of coconut flakes per plate.