Summer Zucchini Noodles with Daikon


When the weather is hot outside, our bodies naturally desire lighter juicier foods. However, consuming raw vegetables, though crisp and fresh, are not the best for digestion. Not only are you requiring the body to digest it, but also cook it. This critical aspect of waking up the prana within foods and allowing it to be available, happens in the kitchen rather than the gut. It is easier on agni and better suited for all doshas. 

In the months of summer and early autumn, zucchini is abundant. Rather than a raw salad or crudités, try this lightly cooked dish with hydrating zucchini and aromatic herbs. The lime zest, mint, and daikon make it a vibrant, nourishing, as well as refreshing meal for those warmer days.


Serves: 2

Preparation time: 10 minutes

Augmenting and Extractive

You'll need

  • ½ tbsp ghee or coconut oil

  • ⅓ tsp lime zest

  • ½ tsp fennel seeds

  • 1 tsp coriander powder

  • 3 inch piece of peeled mild daikon, spiraled or sliced into matchsticks

  • ½ tsp salt

  • ½ zucchini, spiraled or sliced into matchsticks

  • 2 tbsp water

  • ¼ cup chopped cilantro

  • squeeze of lime juice

  • mint leaves 

Here's how

  1. Over medium heat, melt the ghee in a pan.

  2. Add the lime zest, salt, fennel seeds, and coriander seed powder.

  3. Stir in the daikon and sauté for one minute.

  4. Add the zucchini, stirring gently with tongs to coat the noodles with the ghee and spices. 

  5. Continue to cook for one minute. 

  6. Add the water and cover the pan. Simmer for three to five minutes.

  7. Switch off the heat, stir in the cilantro and lime juice. Top with fresh mint leaves in warm weather for a cooling effect.


Freshly grated walnuts or almonds are a nice addition in the first step. 

Visit our Ayurveda Lifestyle page for kitchen essentials

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