Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette
Try this Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt to taste
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- pepper to taste
- 1 pinch red pepper flakes
- for the salad:
- 2 medium zucchinis blade d noodles trimmed
- 1/2 tablespoon water
- for the vinaigrette:
- 1 small shallot chopped
- 1 ounce fresh basil
- 1 small garlic clove peeled and chopped
- 1 cup sun gold heirloom tomatoes (or cherry tomatoes) halved or sliced
- 1 large ripe avocado peeled, pitted and sliced into eight slivers
- 1 cup defrosted cooked green peas
- Carbohydrate 5.75889725363916 g
- Cholesterol 0 mg
- Fat 10.8041473719526 g
- Fiber 3.56546049753024 g
- Protein 1.42546201171867 g
- Saturated Fat 1.54130203392923 g
- Serving Size 1 1 Serving (77g)
- Sodium 877.116655224931 mg
- Sugar 2.19343675610892 g
- Trans Fat 0.564788293869628 g
- Calories 118 calories
Place the ingredients for the vinaigrette into a high speed blender and pulse until creamy, about 30 seconds. Set aside.Toss the zucchini noodles and tomatoes with three-quarters of the vinaigrette. Divide the noodle mixture into four bowls and top each with two avocado slices and sprinkle over with peas. Pour over the remaining vinaigrette and season generously with pepper.
