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close up of the salad

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


  • 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


  • 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.


  • 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.


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