Go Back
+ servings
close up of the salad
Print

Zucchini Avocado Salad

This Zucchini Avocado Salad is so quick to prepare, no fuss and just darn right tasty!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 448kcal
Author Charla

Ingredients

  • 2 zucchinis peeled and spiralised
  • 2 avocado chopped
  • ½ cup cashews roasted
  • 2 tomatoes chopped into quarters
  • 1 tsp of dried thyme

For the olive oil dressing

  • ¼ cup of extra virgin olive oil
  • 1 tbsp coconut aminos
  • 1 tsp garlic granules
  • 1 tsp garlic pepper or used black pepper instead
  • ½ tsp pink salt

Instructions

  • Arrange the zoodles on a serving plate along with the avocado, tomatoes, cashew nuts and garnish with the dried thyme.
  • Finally mix all of the ingredients together for the dressing in a small bowl and drizzle the entire salad.

Notes

  • You will need either a spiraliser or julienne peeler to create some vegetable noodles (zoodles).
  • 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 or roast them ahead of time. They take no more than 5 minutes to roast in the oven.
  • Coconut aminos is a soy free to alternative, you this or organic soy if possible.
  • Make sure the avocado is soft to the touch and not too firm. Soft avocado are a good indication of their readiness.

Nutrition

Calories: 448kcal | Carbohydrates: 28g | Protein: 9g | Fat: 37g | Saturated Fat: 6g | Sodium: 203mg | Potassium: 1433mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1563IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 3mg