Zucchini Avocado Salad Recipes

ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA

Zucchini, Avocado, and Pomegranate Salsa image

This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)
1/2 cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
3 whole-wheat pitas (6 inches each)
Olive-oil, cooking spray

Steps:

Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.

Nutrition Facts : Calories 162 g, Cholesterol 1 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 287 g

TOMATO, ZUCCHINI AND AVOCADO SALAD

Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

ZUCCHINI AVOCADO SALAD

Zucchini Avocado Salad image

From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

Provided by winkki

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups zucchini, cubed and lightly steamed
1 haas avocado, peeled,pitted,and cubed
1/4 cup oil (I use canola or canola/olive mix)
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
salt

Steps:

Combine all ingredients.
Cover and chill at least one hour.

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