Zucchini Avocado Salad

Zucchini Avocado Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups yellow and red cherry tomatoes

  • 2

    zucchini, spiralized

  • 4

    ounces whole wheat spaghetti (optional - see notes)

  • Parmesan for topping (but skip this if you're vegan, obvs)

  • Avocado Sauce:

  • 1

    avocado

  • ¼

    cup olive oil

  • ½

    teaspoon salt

  • ½

    cup fresh flat leaf parsley

  • 3-4

    green onions (green parts)

  • 1

    garlic clove

  • juice of 1 lemon

  • freshly ground pepper to taste

Directions

Pulse all sauce ingredients together until smooth. Set aside. Cook spaghetti according to package directions. Drain and set aside. Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this - they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside. Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately. NOTES Okay, so if you're going SUPER HEALTHY on us, you could skip the pasta. We made this without pasta as a side for grilled chicken during an especially ambitious post-new-year's-resolution meal, and even with JUST THE ZUCCHINI, it was still super delicious. However, if you were making this without the chicken, I wouldn't go for the zucchini-noodles-only approach. The pasta makes it more of a meal in and of itself. Nutrition Label Zucchini Spaghetti roasted garlic and white bean lasagna soupspicy chipotle turkey burritos (make ahead) ABOUT LINDSAY A little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram or send me a snap. I WANNA SEE! facebook instagram pinterest ADVERTISEMENT leave a COMMENT name* email* website comment RATE THIS RECIPE: POST Notify me of follow-up comments by email. Notify me of new posts by email. 2 OF 86 COMMENTS mary @ cooking reporter JANUARY 18, 2016 AT 10:15 AM I love this recipe. It’s fast, easy and delicious. I really appreciate that you’ve added the nutrition facts. Thanks so much! Reply lindsay JANUARY 18, 2016 AT 1:08 PM Thanks Mary! Glad to hear that! Reply load all comments Bjork and Lindsay Ostrom HEY! NICE TO MEET YOU! I'm Lindsay: former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate. Learn more. Workshop Sidebar-01 popular POSTS Garlic Butter Spaghetti VEGETARIAN Garlic Butter Spaghetti with Herbs Shrimp-and-Avocado-Salad-2 QUICK AND EASY Shrimp and Avocado Salad with Miso Dressing Garlic Parmesan Chicken Lasagna Bake - a quick layered casserole-style recipe with simple ingredients and YUMMY garlic parm flavor. 300 calories. | pinchofyum.com QUICK AND EASY Garlic Parmesan Chicken Lasagna Bake Healthy Fettuccine Cauliflower Alfredo QUICK AND EASY Healthy Fettuccine Alfredo food-blogger-pro-newsletter blogging tips delivered straight to your inbox name email blogger RESOURCES TOP POSTS 1 Avoiding Blog Burnout 2 Blogging as a Couple 3 Building a Blog while Traveling 4 How to Start a Food Blog 5 Creating an Income 6 Tools Bloggers Shouldn't Live Without 7 Photography Tips Start, grow, and monetize your food blog. Join today. ***Only need less than have sauce on zucchini noodles.


Nutrition

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