Zucchini Avocado Salad
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 zucchinis (peeled and spiralised)
- 2 avocado (chopped)
- Β½ cup cashews (roasted)
- 2 tomatoes (chopped into quarters)
- 1 tsp of dried thyme
- ΒΌ cup of extra virgin olive oil
- 1 tbsp coconut aminos
- 1 tsp garlic granules
- 1 tsp garlic pepper (or used black pepper instead)
- Β½ tsp pink salt
Method
- Arrange the zoodles on a serving plate along with the avocado, tomatoes, cashew nuts and garnish with the dried thyme.
- Finally mix all of the ingredients together for the dressing in a small bowl and drizzle the entire salad.