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    You are in: Home / Recipes / Zucchini Avocado Salad Recipe
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    Zucchini Avocado Salad

    Zucchini Avocado Salad. Photo by kindcook

    1/1 Photo of Zucchini Avocado Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    winkki's Note:

    From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

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    Units: US | Metric


    1. 1
      Combine all ingredients.
    2. 2
      Cover and chill at least one hour.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on August 02, 2013


      What a fresh, delicious salad! I made this to accompany mahi mahi and it was great. I only used 1 tablespoon of olive oil as I don't like my salads too greasy, and it was plenty coated to me. I also liked that the lemon flavor was not over powering. I upped the zucchini to 3 cups and thought it could have easily been 4 cups, as I like the ratio of zucchini to avocado to be about 4 to 1. Going to make this again really soon.

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    • on November 20, 2007


      I love this simple, refreshing salad! I've made it several times (and I rarely make a recipe twice). I use olive oil when I make this, but the type of oil used is less important than using fresh ingredients (i.e., don't use bottled lemon juice or jarred garlic). Thanks for posting!

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    Nutritional Facts for Zucchini Avocado Salad

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.1
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 8.6 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 4.0 g
    Sugars 2.0 g
    Protein 1.8 g

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