Zucchini Noodle Salad with Creamy Avocado Dressing

Zucchini Noodle Salad with Creamy Avocado Dressing

You'll want oodles of these zoodles thanks to this crazy delicious creamy avocado dressing. 

Avocado dressing is perfect in place of a mayonnaise dressing. Use it on a potato salad or caesar salad. It's also ideal if you can't eat eggs or dairy. If you can't have dairy, also skip the feta cheese. 

This salad is so incredibly satiating and delicious midweek lunch - pack yourself a couple of eggs or some tuna if you need a protein hit or add some whole grains for a bit more slow-burning energy.

You could also serve this salad for dinner with a nice piece of grilled white fish (with crispy skin!?) Yum. Spread the avocado and some flaked almonds on the fish too! 

Enjoy this delicious and crazy simple recipe :) 



P.s. To toast the flaked almonds, pop onto a small fry pan on med-high heat for 3-5 minutes. Keep tossing to prevent them from burning. I like to toast seeds and nuts in bulk so I don't have to toast them each time. Store in a jar or airtight container. 

Zucchini Noodle Salad with Creamy Avocado Dressing
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Zucchini Noodle Salad with Creamy Avocado Dressing
You'll need a spiralizer, which you can buy from any good homewares shop.
  • 4 zucchinis
  • 2 cups baby spinach
  • 1/4 red onion, sliced
  • 60g/2oz danish feta
  • 2 tbsp flaked almonds, toasted
  • 1 ripe avocado
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar, lime or lemon juice
  • 1 tsp salt
  • 1/4 cup fresh basil
1. Spiralize the zucchini using a spiralizer. Place in serving bowls with baby spinach leaves.2. Add avocado, salt, oil, basil and vinegar/juice to a food processor and blitz until a smooth paste. 3. Pour the dressing over the salad, then top with tomato, red onion and feta. Stir through. Finish with flaked almonds and a crack of pepper.
Prep time: Cook time: Total time: Yield: 2 serves as main


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