Zucchini Noodles With Avocado Mango Lemon Basil Dressing ★★★★★1 review

Kim-Julie's food journal: http://on.fb.me/1HSPBgR


  • 2-3 Large Zucchini’s
  • 100g / 3.5oz of Mushrooms
  • 100g / 3.5oz grapes or cherry tomatoes
  • 50g / 1.7oz sundried tomatoes
  • 1-2 Lemons
  • 1/2 an avocado
  • 1 mango
  • 1 handful of basil
  • 1tsp of barley grass juice powder (optional)


1. Spiralize 2-3 large zucchini

2. Cut up about fresh mushrooms (into thin slices) and marinate them in the juice of 1-2 lemons for at least 30 min

3. For the dressing, blend 1/2 avocado with 1 super ripe mango, the juice of 1/2 lemon, 1 handful fresh basil and 1 tsp barley grass juice powder (optional).

4. Mix the zoodles, mushrooms and dressing and add grape or cherry tomatoes, sundried tomatoes (oil and salt free) and some fresh basil. (Cut the fresh tomatoes in half and chop up the sundried ones).


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LunchDinnerGluten FreeRawLow Fat

Guest Blogger Kim-Julie Hansen

Hi there! In 2011 I became an ethical vegan after years of leading an unhealthy lifestyle. As scary as it seemed then, I can now say that it was the best decision I ever made! See all recipes by Kim-Julie

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  • Victoria Alonzo ★★★★★
    2 August 2017

    Looks delicious! Do you cook the zoodles at all?

    • Bonnie Brown
      3 August 2017

      Hiya Victoria! Nope, just eat them raw :) although I’m sure you could technically cook them…. the recipe doesn’t call for it though, but if you try it let us know! :D x