While I was there, I told my Mum I wanted to make dinner for everyone (all four of us) and we chose a zucchini noodle, salmon dish. On the way home I thought about somehow incorporating avocado into the recipe. I didn't want to make the all-to-familiar salmon-mayo salad, so I decided to opt for avocado as a creamy substitute! OH BOY, was it a good decision.
This bowl was light, fresh and very tasty. I also used bell pepper since I wanted to add in a bit of extra colour. You can make it as spicy as your heart desires and feel free to play around with different herbs and toppings!
Fresh Salmon Avocado Noodle Bowl (serves 4)
2 large zucchinis
1 bell pepper (orange, yellow or red work best for colour!)
1 can salmon
1 avocado (mashed)
1/4 cup salsa (I used medium)
1 tbsp dijon mustard
2 tbsp lemon juice
1 tsp minced garlic (or 1 clove)
1/2 tsp onion powder/salt
Salt and pepper to taste
Possible Toppings
Feta cheese
Slivered almonds
Green onion
Diced bell pepper
Diced tomato
Use a spiralizer to create your zucchini noodles using the two large zucchinis. You can also do this with the bell pepper, or finely chop it to mix in with the noodles or use as a topping. Combine all other ingredients in a bowl and mash until smooth (or leave chunky for added texture). No matter how you combine these ingredients, it will still be delicious!!
Evenly divide the noodles into 4 bowls and top with the salmon/guacamole mixture (1/4 each). Top with anything you feel is appropriate and dive in! I always enjoy eating my veggie noodle bowls with chopsticks for some reason :)
Tip: to make this raw AND vegan, omit the salmon and feta!
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