Someone was talking about an avocado and zucchini salad, and I never thought it would be good. But on one of those days when you arm yourself with courage, I decided to try it, and I loved it. This salad is fresh, different, delicious, and super easy to make. When you try it, you will see why.
INGREDIENTS TO MAKE THE AVOCADO AND zucchini SALAD
- Onion. The onion is chopped into small squares—as small as possible. You can substitute it for red onion, shallots, or scallions.
- White wine vinegar. The idea is to use mild vinegar, champagne, or apple cider vinegar.
- Zucchini cut into strips, noodles, or diced.
- Diced avocado
- Olive oil
- Sea salt, Kosher salt, or Himalayan salt can also be used.
HOW TO MAKE RAW zucchini and avocado SALAD?
- The first step is to cut the onion and put it in vinegar. The vinegar removes the onion’s bite and spiciness but leaves it crisp and perfect.
- The second thing to do is prepare the zucchini. There are three different ways to prepare it. The first is to use a spiralizer to make noodles. The second way to prepare it is by dicing the zucchini; you don’t need any special kitchen gadget or appliance. And the third way is to use a julienne cutter.
- The third step is to assemble the salad and cut the avocado. Put the zucchini in a bowl, and add the diced avocado on top. Garnish with the dressing: pickled onion, a tablespoon of oil, and salt.
TIPS TO MAKE THE PERFECT PUMPKIN AND AVOCADO RECIPE
- Do NOT add salt; season the salad at the very end. When we work with zucchini or another vegetable with high water content, it is better to season at the end. The salt draws the moisture out of the ingredients.
- If you are taking this salad to a picnic or a friend’s house, put it together before you arrive.
- The same goes for home: Prepare this raw zucchini recipe before eating it. You can have the onion and zucchini already cut. But don’t put the salad together before you sit at the table.
IDEAS TO SERVE THE ZUCCHINI SALAD
- It is perfect as a starter with some totopos (air-fried corn tortilla chips).
- It can also be served as a side for a vegan burger.
- You can serve it on top of quinoa or brown rice.
- On top of some good toasted homemade bread, make it a loaded avocado toast.
Avocado and zucchini salad
This avocado and zucchini salad is delicious as-is. It is fresh, easy to make, super healthy, crunchy, and versatile.
Ingredients
- 2-3 tablespoons white onion minced
- 2-3 tablespoons of white wine vinegar or apple cider vinegar
- 3 zucchini diced or in noodles
- 1 avocado diced
- 1 tablespoon olive oil
- 1 pinch Sea salt
Instructions
- Put the onion and vinegar in a bowl and wait for 10 min. Add the zucchini noodles and avocado and mix carefully.Drizzle with olive oil and finish with a pinch of salt.
Nutrition
Calories: 93kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 17mgPotassium: 423mgFiber: 3gSugar: 3gVitamin A: 245IUVitamin C: 21mgCalcium: 21mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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