I’ve been raving about zucchini pasta made with my spiralizer for quite some time now, but recently a friend sent me a link to a “pasta” salad she was planning to make for her dinner party. As usual I made some changes to the original recipe. This was so delicious I’ve made it several times because the leftovers disappear before I can get to them!
For The Salad:
3 large zucchini
1 cup cherry tomatoes, halved
1 red pepper, diced
1 bunch green onions, sliced thin
1/4 cup fresh cilantro, chopped
1/4 cup sesame seeds, optional
Sea salt and freshly ground pepper to taste
For the Dressing
1/4 cup olive oil
1/4 cup fresh lemon juice
Cut the zucchini using your spiralizer or a julienne peeler. Place zucchini in a large bowl along with all other salad ingredients. To make the dressing add avocado, oil and lemon juice to a blender or Vitamix until smooth and creamy. You can also smash the avocado and mix the lemon juice and olive oil by hand. Pour about three tablespoons of the dressing over your salad and mix thoroughly. Add more dressing if you desire. If possible chill for about an hour before serving.
I usually add another zucchini and more dressing the next day for leftovers!
One night I topped my zucchini pasta salad with lime quinoa and served it over a bed of greens from the garden:
Hope you enjoy this refreshing, light summer salad. It’s especially wonderful for anyone who is gluten free!