ZUCCHINI NOODLES, TROPICAL STYLE

Zucchini noodles, aka ‘zoodles’, are one of our favorite ways to get our forks twirling. Check out this inventive, refreshing new way to zoodle by nutrition Expert Jessica Spiro: Tropical Peach & Macadamia Nut Zoodle Salad!

Zucchini is amazing because of its nutrient-rich profile that is high in vitamin A, vitamin C, magnesium, folate, potassium and zinc that’s great for your heart, skin, and eye health.

The macadamia nuts provide a delicious crunch to the salad, while providing a high dose of heart-healthy monounsaturated fats that benefits your cardiovascular system and has been shown to reduce ‘bad’ LDL cholesterol.

Peaches are one of those fruits that I never really think about until I have one. Then I wonder why I don’t eat them all the time! Their soft, fuzzy skin veils a juicy, sweet flesh that makes them a luxurious treat perfect in desserts, as well as in more savory dishes like salads.

The vitamins in peaches are especially good for your skin, including vitamin A, which increases cell turnover thereby by keeping our skin looking fresh, and vitamin C, which can actually help protect the skin from UV light.

The subdued sweetness and hearty texture of peaches make them perfect for salads. And at only 68 calories per large peach, they are also a perfect light standalone snack.  If you haven’t yet bought peaches, now’s your last chance! This summertime staple is typically available from May to September. If you need some help with what to do with peaches (other than eat ’em plain, of course!), try out this delicious twist to your zoodle dish.

Ingredients

  • 4 zucchini
  • 1 peaches, diced
  • 1/2 small avocado, diced
  • 1/8 cup macadamia nuts, chopped
  • 2 T mint leaves, chopped
  • Cooking spray
  • Salt and pepper

Dressing

  • 1/8 cup olive oil
  • 2 T fruity vinegar
  • 2 T fresh lemon juice
  • 2 t honey

Instructions

  • Spiralize the zucchini and saute in saucepan on low-medium heat for 3 minutes. Allow noodles to cool.
  • Mix with remaining ingredients. Toss with dressing. Add salt and pepper at the end.
  • Refrigerate for no more than 1 hour before serving.

Jessica Spiro, RD, CLC is a registered dietitian nutritionist from Encinitas, CA specializing in pre- and post-natal nutrition, as well as cancer, food allergies, diabetes management, and heart health. Check out more fun recipe ideas with Jessica!

 

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