Vietnamese Avocado Zoodle Salad Bowl

Vietnamese Avocado Zoodle Salad Bowl
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Vietnamese Avocado Zoodle Salad Bowl

Avocado and zucchini noodles (“zoodles”) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Vietnamese Avocado Zoodle Salad Bowl

CaloriesCalories

225 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

7g Per Serving

Nutrition Facts

Calories 225
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 8.0 g
Cholesterol 0 mg
Sodium 465 mg
Total Carbohydrate 15 g
Dietary Fiber 7 g
Sugars 5 g
Protein 10 g

Dietary Exchanges
1/2 starch, 2 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  4   Serving Size   1 cup

  • 3 tablespoons low-sodium soy sauce
  • 2 garlic cloves (minced)
  • 1 green onion (about 2 Tbsp.), finely chopped
  • 1/4 red pepper flakes
  • 1 tablespoon sesame oil
  • 8 ounces extra-firm tofu (cut into 1/4-inch-wide strips)
  • 12 oz. prepared zucchini noodles
  • 3 cups shredded lettuce
  • 1 cup mung bean sprouts
  • 3/4 cup julienne-cut carrots
  • 1 ripe, fresh avocado (cut in half, seeded, cubed)
  • 1 teaspoon fresh lime juice
  • cilantro leaves (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes.
  2. In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate; set aside.
  3. Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl.
  4. Top bowl with tofu and avocado. Add lime juice to soy mixture; drizzle over noodle bowl. Toss before serving.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Avocado and zucchini noodles (“zoodles”) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Vietnamese Avocado Zoodle Salad Bowl

CaloriesCalories

225 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

7g Per Serving
×
Calories 225
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 8.0 g
Cholesterol 0 mg
Sodium 465 mg
Total Carbohydrate 15 g
Dietary Fiber 7 g
Sugars 5 g
Protein 10 g

Dietary Exchanges
1/2 starch, 2 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  4   Serving Size   1 cup

  • 3 tablespoons low-sodium soy sauce
  • 2 garlic cloves (minced)
  • 1 green onion (about 2 Tbsp.), finely chopped
  • 1/4 red pepper flakes
  • 1 tablespoon sesame oil
  • 8 ounces extra-firm tofu (cut into 1/4-inch-wide strips)
  • 12 oz. prepared zucchini noodles
  • 3 cups shredded lettuce
  • 1 cup mung bean sprouts
  • 3/4 cup julienne-cut carrots
  • 1 ripe, fresh avocado (cut in half, seeded, cubed)
  • 1 teaspoon fresh lime juice
  • cilantro leaves (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes.
  2. In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate; set aside.
  3. Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl.
  4. Top bowl with tofu and avocado. Add lime juice to soy mixture; drizzle over noodle bowl. Toss before serving.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.