Avocado zucchini salad (vegan)

Vegan avocado zucchini salad served a blue plate with dressing on the side

Try this delicious low carb avocado zucchini salad with a garlic dressing –  Gluten free, paleo, vegan, keto



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.


You will need either a spiraliser or julienne peeler to create some vegetable noodles (zoodles).

Suitable for paleo or gluten free lifestyle

Make sure to allow the zucchini to sweat out any excess water to omit any bitterness (can ripe zucchinis an expel a slightly bitter taste, so best to play it safe).

Zucchinis are also known as courgettes in the UK

To save time see if you are able to purchase cashew which has already been roasted

Coconut aminos is a soy free to alternative

Make sure the avocado is soft and not to ripe. Soft avocados are ripe and ready to eat well as firm avocados need some tome ripen (leave them to ripen for a few days in a brown paper bag)