Zucchini Veggie Salad with Avocado Dill Dressing
User Reviews
5
Zucchini Veggie Salad with Avocado Dill Dressing
Description
The Zucchini Veggie Salad features a medley of vegetables including green beans that are blanched briefly to achieve a crisp-tender texture while retaining their vibrant color. Fresh zucchini, yellow summer squash, red bell pepper, and cucumber are diced and combined with the green beans. The dressing is made by blending avocado with olive oil, red wine or apple cider vinegar, Dijon mustard, garlic, green onion, and fresh dill, creating a creamy, tangy, and herbaceous complement to the vegetables.
The gentle blanching and ice bath make the green beans particularly crisp yet tender, while the other raw vegetables add textural variety. This combination yields a refreshing salad suited for serving alongside a main dish or enjoying as a light meal on its own.
The recipe yields approximately six cups and can serve six or more people. The dressing can be adjusted by skipping chickpeas for Whole30 or paleo diets. The notes mention that nutrition facts are estimates. For those who prefer extra crunch, raw green beans can be substituted for blanched ones.
Ingredients
- 20 Green bean fresh
- 1 cup chickpeas skip for whole30 + paleo, drained and rinsed
- ½ red bell pepper large
- ½ English cucumber large
- 1 zucchini small
- ½ yellow summer squash small
AVOCADO DILL DRESSING:
- ¼ cup extra virgin olive oil
- 2 TBSP red wine vinegar or apple cider vinegar
- 2 TBSP Dijon mustard
- ¼ avocado ripe
- 1 clove garlic minced
- 1 TBSP green onion chopped
- ½ tsp dill plus extra to garnish, fresh, chopped
Instructions
- Quickly blanch green beans in boiling water for just a few minutes, until bright green. Drain, and ollow up with a quick ice bath. Drain again. Use [these tips] for tips on blanching if it's your first time using the technique. It's beyond easy!
- Dice your veggies, puree your dressing in a blender or food processor, and combine!
- Isn't that why we love salads? They're beyond easy. If you prefer extra-crunchy raw green beans to blanched, go for it! I find that blanching and then chilling them in an ice bath gives them the absolute perfect blend of crispness and tenderness. I do the same for my asparagus and many of my broccoli dishes too, I'm a blanch-a-holic!
Notes
- This recipe makes about 6 cups and serves six or more people.
- Blanch green beans briefly then ice bath them for ideal crisp-tender texture, or use raw green beans for extra crunch if preferred.
- Exclude chickpeas if following Whole30 or paleo diets.
- Estimated nutrition information is approximate and should be adjusted based on exact ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 65mg | 3% |
| Potassium | 351mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 35mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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