edamame zucchini noodles

This quickly became my go-to dinner this summer.  Not only was it refreshing (no cooking required!), but it was packed with filling fiber, protein, healthy fats and of course, flavor. ​

​I adapted this one from Skinny Taste, adding in my own flare.  Feel free to play with ingredients that appeal to you. This salad can easily turn into a main meal by adding more protein - shrimp, chicken sausage, tofu - anything you're feeling. 

Ingredients: ​

• 1 green or yellow zucchini, washed 
• .5 cup frozen edamame, thawed 
• 3 sprigs scallions, chopped 
• juice of one lemon 
• .5 avocado, chopped 
• Olive Oil 
• handful of fresh basil, chopped 
• .5 cup English Green Peas (optional) 
• Nutritional yeast (optional)

Directions: 
Spiralize one zucchini (you can cut it in half so that the pieces aren't super long), and place in a large bowl to the size.  Thaw out edamame, and add to the bowl with zucchini. Add English Green Peas if using.   Chop up scallions and basil and mix in with zucchini and edamame.  Juice half of a lemon and pour over the combination. Add one tablespoon olive oil and mix thoroughly. Add in diced avocado and top with black sesame seeds and nutritional yeast (if using). 

Additions:

• Grilled shrimp 
• Chicken Sausage 
• Tofu 
• Chicken  

Health Benefits: 
Zucchini is the best source of dietary fiber.  It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus. This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health.​

Katherine Bellando

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