Zucchini Salad with Creamy Avocado Dressing

If you don’t have a Spiralizer yet, I highly recommend. I’ve got the Paderno. Here’s a youtube from a previous post to help you get started.

Low-carb, delicious “noodles” or, in this case, zucchini swirls for a fabulous salad. Hat tip: Cacique.

Serves 4

2 green zucchinis, cut with a spiralizer
Salad greens (I used baby arugula)
1 large cucumber, sliced and seeds removed
1 cup cherry tomatoes, halved
Purple onion, thinly sliced
1 cup of canned garbanzo beans, drained

Zucchini Salad ingredients

For the dressing:
1 large ripe avocado
¼ cup of Cacique Crema Mexicana
¼ cup of Cacique Ranchero Queso Fresco
1 bunch of fresh cilantro
1 garlic clove
Lemon or lime juice to taste
Salt and Pepper to taste

Avocado dressing

In a food processor, combine avocado, Cacique Crema Mexicana, Cacique Ranchero Queso Fresco, cilantro, garlic. Add a splash of water as needed or desired. Pulse until well combined. Season with salt and pepper. If you want a thicker dressing, don’t add water and pulse the mixture until desired consistency. For a lighter dressing, use water or more Cacique Crema Mexicana.

In a large bowl, combine zucchini, tomatoes, cucumber, onion and garbanzo beans.
Stir in dressing and gently toss to combine.
Serve over a bed of salad greens.
JUST before serving, drizzle the salad with lemon or lime juice to taste.

Zucchini SaladQuè buena!

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