Best 2 Zucchini Avocado Salad Recipes

Zucchini avocado salad is a light, healthy dish that is perfect for summer gatherings or a quick and easy weeknight meal. This salad is packed with flavor and nutrients, and it can be customized to your liking. With just a few ingredients and a little bit of effort, you can create a delicious and refreshing salad that everyone will enjoy.

Here are our top 2 tried and tested recipes!

TOMATO, ZUCCHINI AND AVOCADO SALAD

Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

ZUCCHINI AVOCADO SALAD

Zucchini Avocado Salad image

From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

Provided by winkki

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups zucchini, cubed and lightly steamed
1 haas avocado, peeled,pitted,and cubed
1/4 cup oil (I use canola or canola/olive mix)
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
salt

Steps:

Combine all ingredients.
Cover and chill at least one hour.

Tips:

For the best flavor, use ripe avocados that yield to gentle pressure.
Choose zucchini that is firm and free of blemishes.
If you don't have a mandoline, you can use a vegetable peeler to create thin zucchini ribbons.
Be sure to drain the zucchini well after salting it, otherwise the salad will be watery.
Feel free to add other ingredients to your salad, such as crumbled feta cheese, chopped nuts, or grilled chicken.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

Zucchini avocado salad is a refreshing and flavorful side dish that's perfect for summer. It's also a great way to get your daily dose of fruits and vegetables. With its bright colors and delicious taste, this salad is sure to be a hit at your next gathering.

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