Zucchini Avocado Tomato Salad
Ingredients
- For the sauce:
- 1 lime, juiced
- 1 ripe avocado, peeled and pitted
- 2 tablespoons chopped cilantro
- 1 teaspoon minced jalapeno
- 1 small clove of garlic, minced
- water to thin, if needed
- salt and pepper
- For the rest:
- 2 teaspoons olive oil
- 1 medium ear of corn, kernels shaved off
- 1/2 teaspoon chili powder
- salt and pepper, to taste
- 2 medium zucchinis, Blade D, noodles trimmed
- 1 cup halved cherry tomatoes
Instructions
- Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
- Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
- Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
- Divide the dressed noodles into two to three plates and top with corn and tomatoes.
Nutrition Information
Serving Size
1Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g
