5 from 24 votes
Zucchini Veggie Salad with Avocado Dill Dressing
This Zucchini Veggie Salad combines tender-crisp blanched green beans with diced fresh zucchini, yellow squash, cucumber, and red bell pepper, tossed with a creamy avocado dill dressing. The dressing blends extra virgin olive oil, vinegar, Dijon mustard, avocado, garlic, green onion, and fresh dill for a bright and herbaceous flavor. The salad offers a balance of fresh vegetable crunch and smooth dressing, suitable for a light side dish or a nutritious addition to a meal.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
6
servings
Calories:
163 kcal
Course:
Side Dish
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 163
% 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.