Zucchini Veggie Salad with Avocado Dill Dressing
This tasty chopped Zucchini Veggie Salad with Avocado Dill Dressing is sure to earn itself a spot on the table with all your glorious Summer eats! Vegan + Gluten-Free
Servings 6 servings
Calories 163kcal
Ingredients
- 20 fresh green beans
- 1 cup chickpeas, drained and rinsed (skip for whole30 + paleo)
- ½ large red bell pepper
- ½ large English cucumber
- 1 small zucchini
- ½ small yellow summer squash
AVOCADO DILL DRESSING:
- ¼ cup extra virgin olive oil
- 2 TBSP red wine vinegar or apple cider vinegar
- 2 TBSP Dijon mustard
- ¼ ripe avocado
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- ½ tsp fresh chopped dill plus extra to garnish
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 tasty recipe yields approx 6 cups of salad and serves 6 or more!
Nutrition facts and values below are estimated using an online recipe nutrition calculator for both the dressing and the salad. Results may vary slighlty.
Nutrition
Calories: 163kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 351mg | Fiber: 4g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 25.7mg | Calcium: 35mg | Iron: 1.4mg
