Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

By GuidingVegan

Ingredients

• 2 ripe Haas avocados, halved, pitted, and cut into 3⁄4-inch cubes
• 3 tablespoons freshly squeezed lime juice and zest of 1 or 2 limes
• 2 ripe mangoes, peeled, pitted, and cut into 1⁄2-inch cubes
• 1 bunch chopped fresh cilantro, plus more as garnish
• 1 ⁄2 teaspoon sea salt *see notes
• Freshly ground black pepper
• 1 teaspoon pure maple syrup
• 1 jalapeno diced
• 3 scallions chopped
• 2 tablespoons extra-virgin olive oil
• 1 can cooked black beans
• 4 medium zucchini, spiralized and prepped

Preparation

Step 1

Make sauce. Add lime juice, zest, pepper, syrup and evoo. Whisk until combined.

Add jalapeño, scallions, beans to sauce. Put mango, avocado and cilantro in separate bowl.

Heat up a large pan on med high. Add EVOO and sauté zucchini for 2-4 minutes.

Add the bean mixture. Sauté another 2-4 minutes.

Once done add mango mix to pan. Toss. Serve. :)

*Be really careful with the salt in this dish. If you prep the zucchini with salt prior to cooking then don't add any salt. Add salt after you taste if it needs it.