For the sauce:
1/4 cup water, optional to help blend
1 large mango (or 2 small mangoes)
1/2 of 1 avocado
2 whole green onions
1 thin slice of jalapeño pepper
1/2 cup fresh cilantro
1 tbs coconut aminos*
1 medjool date, optional
For the pasta:
5-6 small zucchini, peeled (or 2-3 large)
1. Spiralize your zucchini into noodles. You can do this using a spiralizer, a julienne peeler, or a mandolin. Many supermarkets also offer zucchini noodles already spiralized. For extra nutrients, feel free to leave the skin on the zucchini. They're loaded with nutrients. For the purpose of presentation, I decided to remove them.
2. Combine sauce ingredients into your blender and blend for approximately 30 seconds to one minute, or until smooth and creamy.
3. Combine sauce with zucchini noodles and serve immediately.
This dish does not store well once the sauce is combined with noodles. Zucchini contains a lot of water and once sauce is added your pasta will begin to become watery. If you want to meal prep this dish, store your zucchini noodles and sauce separately.
* If you don't have coconut aminos, feel free to use 1/3 tsp himalayan salt instead.