Get ready to transform your ordinary lunch into a culinary masterpiece with this incredibly refreshing Avocado and Zucchini Salad! Imagine a dish so simple yet so spectacular that it will have your guests begging for the recipe. Packed with creamy avocado, crisp zucchini, and a zesty lemon dressing, this salad is not just a side dish – it's a vibrant, nutritious experience that will elevate your meal from boring to extraordinary in just 15 minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 ripe avocado
- 1 medium zucchini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash the zucchini thoroughly under cool running water to remove any dirt or debris.
- Using a sharp chef's knife, trim off both ends of the zucchini and slice it into thin, uniform rounds approximately 1/8 inch thick. For best presentation, use a mandoline slicer if available.
- Cut the ripe avocado in half lengthwise, remove the pit, and carefully slice the flesh into thin, even slices while still in the skin. Use a spoon to scoop out the slices.
- Arrange the zucchini rounds and avocado slices on a serving plate, creating an overlapping, decorative pattern.
- In a small bowl, whisk together olive oil and fresh lemon juice to create a light dressing.
- Drizzle the olive oil and lemon juice mixture evenly over the zucchini and avocado.
- Season the salad with salt and freshly ground black pepper to taste.
- Finely chop fresh parsley and sprinkle over the top of the salad for added color and flavor.
- Serve immediately to ensure the zucchini and avocado remain crisp and fresh.
Tips
- Choose the right ingredients: Select a ripe avocado that yields slightly to gentle pressure and a fresh, firm zucchini for the best texture and flavor.
- Slice with precision: Use a mandoline slicer or a sharp chef's knife to create uniform, thin slices. This ensures an elegant presentation and even distribution of flavors.
- Serve immediately: This salad is best enjoyed fresh. The zucchini and avocado can become soggy if left to sit too long, so prepare and serve right away.
- Customize your dressing: While the olive oil and lemon juice are classic, feel free to experiment with a splash of balsamic vinegar or a sprinkle of red pepper flakes for extra kick.
- Keep it fresh: If you need to prep in advance, slice the zucchini and keep it in cold water with a squeeze of lemon juice to prevent browning. Slice the avocado just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 3g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
