Vietnamese Avocado Zoodle Salad Bowl

Average Rating:

Vietnamese Avocado Zoodle Salad Bowl
×

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.

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.

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

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.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.