Avocado zucchini salad (vegan)
Gluten free, paleo, vegan,
2 large zucchinis, peeled and spiralised
1 large avocado, diced
1/4 cup of roasted cashews
2 tomatoes, sliced
1tsp of dried thyme
2tbsp of extra virgin olive oil
1tbsp coconut aminos
1 tsp garlic granules
1 tsp garlic pepper (or used black pepper instead)
Place the zucchini in a large colander with 1-2tsp of himalayan pink salt and leave to sweat for 10 minutes then rinse off the salt with water and drain the zoodles.
Steam the zoodles in a large sauce pan, in a small amount of water for 5 minutes, on medium heat with the lid on, then drain off the excess water.
Arrange the zoodles on a serving plate along with the avocado, tomatoes, cashew nuts and sprinkle with the dried thyme.
Finally mix all of the ingredients together for the dressing and drizzle the entire salad.
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