Fresh, quick and delicious – this salad takes less than 5 minutes to make, start to finish and there's no cooking involved, so it's perfect for the summer because you won't heat up your kitchen!
This salad was inspired by an amazing vegan appetizer I had in Seaside Florida prepared for me by the staff at Raw and Juicy. It was so fresh and simple, I knew I was going to recreate it at home. Rather than dicing the zucchini into perfect little squares, I used my Paderno Spiral Vegetable Slicer (my all time FAVORITE cooking gadget) and spiralized it instead plus I added some cooked shelled edamame sold in the salad section of my supermarket for protein. The results were fresh and fantastic – a MUST try!
Hope you enjoy the recipe – it's vegan, vegetarian, dairy-free, gluten-free, clean, and delicious!
Spiralized Raw Zucchini Salad with Avocado and Edamame
Servings: 1 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 254 • Fat: 18 g • Carb: 20 g • Fiber: 9 g • Protein: 8 g • Sugar: 5 g
Sodium: 19 mg • Cholesterol: 0 mg
- 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
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!