Nutrition Facts
Vietnamese Avocado Zoodle Salad Bowl
Calories
225 Per ServingProtein
10g Per ServingFiber
7g Per ServingNutrition Facts
Calories | 225 | |
---|---|---|
Total Fat | 15.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 4.0 g | |
Monounsaturated Fat | 8.0 g | |
Cholesterol | 0 mg | |
Sodium | 465 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 7 g | |
Sugars | 5 g | |
Protein | 10 g |
Dietary Exchanges
1/2 starch, 2 vegetable, 1 lean meat, 2 fat
Ingredients
-
3 tablespoons low-sodium soy sauce -
2 garlic cloves (minced) -
1 green onion (about 2 Tbsp.), finely chopped -
1/4 red pepper flakes -
1 tablespoon sesame oil -
8 ounces extra-firm tofu (cut into 1/4-inch-wide strips) -
12 oz. prepared zucchini noodles -
3 cups shredded lettuce -
1 cup mung bean sprouts -
3/4 cup julienne-cut carrots -
1 ripe, fresh avocado (cut in half, seeded, cubed) -
1 teaspoon fresh lime juice -
cilantro leaves (optional)
Directions
-
In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes. -
In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate; set aside. -
Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl. -
Top bowl with tofu and avocado. Add lime juice to soy mixture; drizzle over noodle bowl. Toss before serving.
Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.