Spiralized Raw Zucchini Salad with Avocado and Edamame

Spiralized raw zucchini salad with avocado and edamame is a fresh, quick and delicious salad that takes less than 5 minutes to make, start to finish and there’s no cooking involved. It’s perfect for the summer because you won’t heat up your kitchen!

Spiralized Raw Zucchini Salad with Avocado and Edamame is a fresh, quick and delicious salad that takes less than 5 minutes to make, start to finish and there's no cooking involved. It's perfect for the summer because you won't heat up your kitchen!Spiralized Raw Zucchini Salad with Avocado

Although you can easily make a salad by chopping it with a knife, I love using my spiralizer because it’s quick! A few spiralized salad favorites, Zucchini Noodles with Tomatoes and Pesto, Spiralized Summer Roll Bowls, and Spiralized Greek Cucumber Salad.

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. I added some cooked shelled edamame for some protein. The results were fresh and fantastic – a MUST try!

Spiralized Raw Zucchini Salad with Avocado and Edamame is a fresh, quick and delicious salad that takes less than 5 minutes to make, start to finish and there's no cooking involved. It's perfect for the summer because you won't heat up your kitchen!

Hope you enjoy the recipe – it’s vegan, vegetarian, dairy-free, gluten-free, clean, and delicious!

More Spiralized Recipes You May Enjoy:

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Spiralized Raw Zucchini Salad with Avocado and Edamame

Spiralized Raw Zucchini Salad with Avocado and Edamame is a fresh, quick and delicious salad that takes less than 5 minutes to make, start to finish and there’s no cooking involved. It’s perfect for the summer because you won’t heat up your kitchen!

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

Directions:

  1. Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands.
  2. Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl.
  3. Drizzle the olive oil, lemon juice, salt and pepper and toss.
  4. Dice the avocado into small pieces and add to the bowl along with the edamame, basil and chives.
  5. Serve right away and enjoy!

Nutrition Information

Yield: 1 serving, Serving Size: 1 salad

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 7
  • Calories: 254 calories
  • Total Fat: 18g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 19mg
  • Carbohydrates: 20g
  • Fiber: 9g
  • Sugar: 5g
  • Protein: 8g
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