Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Refreshing zucchini noodles tossed in a creamy avocado and cilantro-lime dressing, perfect for a light, low-carb meal. This Mexican-inspired low-carb recipe (gluten free), ready in about 15 minutes, pairs medium zucchini, ripe avocado, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 3 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 medium spiralized zucchini noodles in a large mixing bowl and set aside.
  2. Step 2: In a blender or food processor, combine 1 whole ripe avocado, 3 tbsp fresh lime juice, 1/2 cup packed cilantro leaves, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
  3. Step 3: Pour the avocado-cilantro dressing over the zucchini noodles and toss gently to coat evenly.
  4. Step 4: Fold in 1 cup halved cherry tomatoes and sprinkle 1/4 cup toasted pumpkin seeds on top for crunch. Serve immediately or chill for 10 minutes for flavors to meld.

Frequently asked questions

How long does Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Carb Zucchini Noodle Salad with Avocado and Cilantro-Lime Dressing low carb?

Yes — this recipe is tagged low carb, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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