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Zucchini Noodle Salad with Creamy Avocado Dressing
- Total Time: 10 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
Units
Scale
- 4 zucchinis
- 2 cup baby spinach
- 1/4 red onion, sliced
- 60 g 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
Instructions
- Spiralize the zucchini using a spiralizer. Place in serving bowls with baby spinach leaves.
- Add avocado, salt, oil, basil and vinegar/juice to a food processor and blitz until a smooth paste.
- 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.
Notes
You’ll need a spiralizer, which you can buy from any good homewares shop.
- Prep Time: 10 mins
