Zucchini Salad with Avocado
Ribboned zucchini with avocado, red onion and chives, dressed in lime juice and extra-virgin olive oil. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs zucchini, avocado, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.
Ingredients
- 2 medium, spiralized zucchini
- 1, diced avocado
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped chives
- 2 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp sea salt
- pinch black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss 2 medium spiralized zucchini noodles with 2 tbsp extra-virgin olive oil and 1 tbsp lime juice in a large bowl; massage gently for 2 minutes until tender but still crisp.
- Step 2: Add 1 diced avocado, 1/4 cup thinly sliced red onion, and 2 tbsp chopped chives; toss until evenly distributed.
- Step 3: Sprinkle with 1/4 tsp sea salt and a pinch of black pepper; gently fold together until all ingredients are coated and flavors meld, about 1 minute until the avocado is evenly distributed without mashing.
