Zoodle Taco Salad

I know, silly name - it has to do with zucchini "noodles." I had never heard the term before, but believe it or not, I found 17 recipes with "zoodle" in the name at allrecipes.com. "Zoodle" trending. You heard it here.

I am discovering so many possibilities with bowl recipes! This is another one from the book Bowls.

They are flexible and fun to create. Here are my variations on this one:

• Summer squash instead of zucchini
• Chicken thighs in addition to turkey
• Slivered almonds
• Chicken broth, taco chips and orange juice in the chicken/turkey mixture
• Honey in the chili citrus sauce - delicious!
• A lot more lime juice in the guacamole
• No cilantro 

Also, next time I won't add salt to the guacamole. Pretty big mistake.

4 servings

15 calculated points

Grenache Blanc

Ingredients

• ZUCCHINI NOODLES
• 2 large or 3 medium zucchini
• 1 Tbsp butter
• 1 Tbsp canola or vegetable oil
• ROASTED CHILE GUACAMOLE
• 2 small-to-medium avocados halved, pitted and peeled
• 1 jalapeno or other hot green chile, roasted, peeled, seeded and chopped
• 1 garlic clove minced
• 1 Tbsp fresh lime juice
• Salt
• CHILE CITRUS SAUCE
• 1 habanero chile seeded and sliced or minced
• 2 Tbsp fresh lime juice
• 1 Tbsp fresh orange juice
• 1 ⁄4 tsp salt
• SPICED GROUND TURKEY
• 1 Tbsp canola or vegetable oil
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1 lb. ground turkey
• 1 ⁄4 tsp salt
• 1 ⁄3 cup chopped fresh cilantro
• 1 ⁄2 lime Juice of
• 12 cherry tomatoes halved for garnish

Directions

TO CUT THE ZUCCHINI NOODLES:

Trim both ends off of each zucchini. One at a time, using a mandoline or sharp knife, thinly cut each zucchini lengthwise, then cut the slices into long narrow noodle-like strips. Transfer the strips to a medium bowl, cover, and set aside until ready to serve.

FOR THE GUACAMOLE:

In a medium bowl, combine the avocados, chile, garlic and lime juice and mash with a fork until smooth (or a bit chunky, if you like). Season with salt.

FOR THE SAUCE:

In a small bowl, combine the chile, lime juice, orange juice and salt and mix well.

FOR THE TURKEY:

In a large frying pan over medium-high heat, warm the oil. Add the garlic and cook, stirring, until it sizzles and is fragrant, about 30 seconds. Add the cumin and cayenne and stir to combine. Add the turkey and salt and cook, stirring frequently and breaking the meat up as you go, until browned and cooked through, about 5 minutes. Stir in the cilantro and lime juice, remove from the heat and keep warm.

TO COOK THE ZUCCHINI:

In a large frying pan over medium heat, melt the butter. Add the oil and swirl the pan to combine with the butter. Add the zucchini and cook, tossing gently to coat evenly, until warmed through, about 3 minutes.

TO ASSEMBLE:

Divide the zucchini among four bowls. Top with the turkey and then with the guacamole and cherry tomatoes and serve. Pass the sauce at the table for everyone to sprinkle on to taste.