Side
Spiralized Raw Zucchini Salad with Avocado and Edamame
Crisp zucchini ribbons glisten under a bright lemon and olive oil dressing, their freshness mingling with creamy avocado, sweet edamame, and fragrant herbs for a light, vibrant bite.
- Total
- 25 min
- Prep
- 25 min
- Serves
- 1
Nutrition per Serving
- Calories
- 254
- Protein
- 8g
- Carbs
- 20g
- Fat
- 18g
- Fiber
- 9g
- Sugar
- 5g
- Sodium
- 19mg
Ingredients
- 1 medium zucchini (ends trimmed off)
- 1/2 lemon
- 1/2 tbsp olive oil
- kosher salt (to taste)
- fresh black pepper (to taste)
- 2 oz diced avocado (1/2 medium haas)
- 1/3 cup shelled cooked edamame
- 1 basil leaf (minced)
- 1 tsp minced chive
Instructions
- Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands.
- Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl.
- Drizzle the olive oil, lemon juice, salt and pepper and toss.
- Dice the avocado into small pieces and add to the bowl along with the edamame, basil and chives.
- Serve right away and enjoy!