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
×
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.