Creamy Zucchini Noodle Salad

Step 1

1 Toss the mushrooms with the lemon juice in a mixing bowl and let them sit for 20 to 30 minutes

Step 2

2 (This keeps them from being dry without cooking them

Step 3

3 )

Step 4

4 If your sun-dried tomatoes are not packed in oil, soak them in a cup of water for at least 20 minutes, then drain and squeeze out extra liquid

Step 5

5 If they're oil-packed, blot off extra oil with paper towel and skip the soaking

Step 6

6 Cut into 1/2-inch pieces

Step 7

7 Turn the zucchini into noodles using a spiralizer or a vegetable peeler

Step 8

8 When you use the spiralizer, you may need to cut the noodles into manageable lengths (so you don't end up with super-long noodles that are difficult to separate into portions)

Step 9

9 If you use a vegetable peeler, cut off long wide strips, then cut the strips lengthwise into thin noodles

Step 10

10 Combine the avocado, mango, basil, cilantro or parsley, half the scallions, lime juice and salt in a blender or food processor

Step 11

11 Puree until smooth

Step 12

12 Taste, and add more salt, as needed

Step 13

13 Drain the mushrooms, return them to the bowl, and add the zucchini noodles, cherry tomatoes, sun-dried tomatoes and dressing, tossing to incorporate

Step 14

14 Divide among plates and top with the chives, the remaining scallions, the toasted walnuts and a few more basil leaves

Step 15

15 NOTE: Toast the walnuts in a small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan to avoid scorching

Step 16

16 Cool completely before using