Fresh Salmon Avocado Noodle Bowl

Ah yes, zucchini and salmon.  I went to my Mum's office today to get a new pair of glasses.  I ended up choosing a rather bold frame (in black too!) which happens to be the same frame my sister has.  Even cooler.

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!

Zucchini Noodles

A food budget = creativity in the kitchen!  On my last food haul (see below) I bought two large zucchini's.  I have only recently really begun to experiment with it in the kitchen.  I found a zucchini recipe on Pinterest not too long ago that tasted delicious.  I remember reading somewhere last summer about making noodles from zucchini and I decided to give it a shot!

Zucchini Spaghetti Noodle Recipe

I used a lemon zester to make the noodles themselves since we didn't have anything else in the kitchen that I could think of to make spaghetti type noodles.  I included the skin and used the entire zucchini (except for seeds, which I cut up for more dinner veggies) and it was enough for one serving!

I then put them in a colander and doused them in sea salt to allow the excess water to drain for about 30 minutes.  Since they were clumped together (next time I would separate them) a lot of the water didn't drain, so I ended up using paper towel after I rinsed off all the salt.  I boiled a pot of water and cooked them for just over a minute (suggested online).  They were definitely cooked, but next time I will cook them a bit longer :)

I served tilapia cooked in tomato, basil sauce over the noodles. DELICIOUS!

Food Haul: Week 2

Produce
Apples (x4)
Broccoli
Cauliflower
Zucchini (large x2)
Organic Medjool Dates
Spinach
Cabbage (1/2 split with with my Mom)
Peppers (x4)
Sweet potatoes (x2)

Grains. Fats. Protein
Mixed beans canned (low sodium)
Black beans canned (low sodium)
Kashi bars (x6)
Kraft low-cal Italian dressing
Canned salmon (x2 low sodium)
Almond milk - chocolate unsweetened (x1)
NF Greek yogurt (x1)