Zucchini  Noodle Salad

"Zucchini, bell pepper, cherry tomatoes and avocado combine to earn this zucchini noodle salad a permanent place in your spring and summer salad rotation."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

– 3 zucchini – 1/2 pint of cherry tomatoes – 1 orange bell pepper – 1/2 avocado – 1/4 cup panko breadcrumbs – 2 tbsp olive oil – juice of 1/2 a lime, about 1 TBSP – 1 tsp of salt, divided

Yield

prep time

15 MINUTES

total time

4 SERVINGS

Easy Zucchini  Noodle Salad

15 MINUTES

1. Julienne or spiralize the zucchini. Toss it with a half teaspoon of salt and place it in a colander to drain for 10 minutes while chopping the rest of the veggies.

Prepare the  Asparagus & Couscous

2. Chop the bell pepper into a medium dice.

Prepare the  Asparagus & Couscous

3. Half or quarter the cherry tomatoes.

Prepare the  Asparagus & Couscous

4. Peel and chop half of an avocado.

Prepare the  Asparagus & Couscous

5. Place all zucchini, bell pepper, tomatoes and avocado in a bowl.

Prepare the  Asparagus & Couscous

6. Drizzle in the olive oil and lime juice.

Prepare the  Asparagus & Couscous

7. Sprinkle on the panko bread crumbs and other half teaspoon of salt.

Prepare the  Asparagus & Couscous

8. Toss gently to combine and serve.

Prepare the  Asparagus & Couscous

Serve alongside my Panko Crusted Oven Fried Rockfish Fillets!

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Enjoy!

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