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Zucchini Noodle Salad w/ Mango & Eggplant

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I'm throwing this one up real quick for you guys! It is so easy and incredibly tasty. Adapted from a Yotam Ottolenghi recipe, I swapped out a couple ingredients to make it Whole 30 & Paleo friendly. Shrimp or Chicken would definitely pair well with this salad! It's sweet and crunchy with a hint of sesame! Fresh herbs make all the difference. Also, I think me and eggplant are friends again. xo

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Zucchini Noodle Salad w/ Mango & Eggplant

Ingredients

Salad
  • 1/3 cup extra virgin olive oil
  • 1 medium eggplant or 2 skinny eggplants cut into 1/2 inch rounds
  • 2 medium zucchinis, spiralized
  • 1 large ripe mango, sliced
  • 1/4 medium red onion, sliced thin
  • Handful thai basil, chopped
  • Handful of cilantro, chopped
Dressing
  • 1/2 cup Rice Vinegar
  • 4 Large Medjool Dates
  • 1/2 Tsp sea salt
  • 1/4 Tsp red pepper flakes
  • 1 Tsp sesame oil
  • Zest and juice of 1 Lime

Combine in a blender and blend until smooth

Method

  1. In a large frying pan, Heat olive oil on medium-high. Add 1/2 inch cut eggplant rounds and shallow fry until both sides are golden brown (about 2 mins per side). transfer to a plate lined with paper towel and salt generously. allow to cool while you prep everything else/make the dressing!
  2. Combine raw zucchini noodles, sliced mango, red onion, eggplant. Toss with dressing, refrigerate for an hour or more to be served cold. Top with fresh herbs and enjoy!

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