Summer Zucchini Noodle Bowl with Avocado Cream and Fresh Vegetables

Allergens

Soy (in tofu)

Ingredients

• 1 medium zucchini 1 cup cherry tomatoes 1/2 cup cucumber, sliced 1/4 cup red onion, thinly sliced 6 oz firm tofu, cubed 1 tbsp avocado oil 1/2 ripe avocado 2 cups mixed baby greens 1 tsp rice vinegar 1 tbsp lemon juice Salt and pepper, to taste

Instructions

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside. In a small bowl, combine rice vinegar, lemon juice, salt, and pepper. Whisk until well combined. Heat 1 tbsp of avocado oil in a pan over medium heat. Add the cubed tofu and cook for 4 5 minutes on each side or until golden brown. Remove from pan and set aside. In the same pan, add the cherry tomatoes and cook for 2 3 minutes until they begin to soften. Stir in the cucumber and red onion and cook for an additional 1 2 minutes. Add the spiralized zucchini noodles to the pan with the vegetables and cook for 2 3 minutes until slightly tender. Remove from heat. In a separate bowl, mash the avocado and mix it with the dressing until smooth and creamy.

Chef’s Insight

This dish can be enjoyed warm or chilled, making it perfect for any time of day.

Notes

Feel free to switch up the vegetables based on your preferences or what's in season.