Zucchini and Avocado Salad Recipe with Garlic Herb Dressing
Lean Mean Green Detox Zucchini Avocado Machine. Or something...vegetarian, vegan (optional)
Servings: 3 servings
Ingredients
FOR THE SALAD
- 4 medium zucchini shaved into ribbons
- 2 large avocado pitted and peeled
- 1 medium jicama peeled and cut into matchsticks
- kale stems removed
- arugula
- micro greens
- chopped parsley
- basil
- ½ cup green onion chopped
FOR THE DRESSING
- ½ cup tahini
- 1 lemon juiced
- ½ cup fresh cilantro + parsley stems removed
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or agave, for vegan option
- salt + pepper to taste
- water as needed to thin
Instructions
FOR THE CHICKPEAS-
- Preheat the oven to 400 degrees F. In a medium bowl toss the drained and rinsed chickpeas with olive oil, salt and pepper. Spread chickpeas evenly over baking sheet and roast for approximately 25-30 minutes, or until golden and crispy. Remove from oven and set aside to cool.
- Meanwhile, as the chickpeas are roasting, shave the zucchini thinly lengthwise using a Y-peeler. Slice the jicama into thin matchsticks and cube the avocado. Set aside.
- In a large salad bowl arrange your greens- the kale, arugula, micro greens (if desired), chopped green onion, and fresh herbs. Toss to combine. Arrange the jicama, zucchini ribbons and avocado on top of greens and top with cooled roasted chickpeas.
FOR THE DRESSING
- Add all ingredients to a food processor or blender and process until smooth and creamy. Add water and any additional seasoning as needed.
- Drizzle with desired amount of garlic herb dressing and serve. Best enjoyed immediately. Dressing will keep in the refrigerator for up to 3-4 days.
Notes
Tip- if you like a little sweet in your salad, fresh cherries or dried cranberries would be a wonderful addition.
Nutrition
Calories: 775kcal | Carbohydrates: 74g | Protein: 21g | Fat: 49g | Saturated Fat: 7g | Sodium: 451mg | Potassium: 2109mg | Fiber: 30g | Sugar: 17g | Vitamin A: 1160IU | Vitamin C: 113.9mg | Calcium: 202mg | Iron: 6.8mg
