Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

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Avocado and Tomato Pea Salad with Zucchini Noodles and Basil Vinaigrette

Avocado and Tomato Pea Salad with Zucchini Noodles and Basil Vinaigrette

With yesterday’s summer rolls, we’re on that no-cook, light, easy, and quick beat.

Here, we have mostly all of my favorites – avocado, zucchini noodles, and basil. You can’t go wrong with that combination.

Now let’s talk a second about basil vinaigrette versus basil pesto. A basil vinaigrette has no nuts or cheese and uses red wine vinegar to give it that tart, tangy vinaigrette-like taste. A basil pesto, of course, has nuts, usually cheese, and is much creamier and thicker, meant to coat noodles.

Avocado and Tomato Pea Salad with Zucchini Noodles and Basil Vinaigrette

What I love about this vinaigrette is that it’s lighter and versatile. You can toss it with spinach or serve it over most spiralized veggies. It saves well, so keep it in the fridge or freeze it for future use.

The acids in the vinaigrette slowly soften the zucchini noodles, so the longer the mixture sits, the softer the noodles get – perfect for those summer work lunches or potlucks!

I’m really into peas lately, too. They’re great tossed into salads, in fried rices, and of course, as a vegan protein powder source. BUT, if you don’t like peas, leave them out – they won’t really affect the flavor of this dish, but just toss something extra in there for some protein – quinoa, beans, whatever.

Avocado and Tomato Pea Salad with Zucchini Noodles and Basil Vinaigrette

And if you’re not vegan, serve this as a side dish alongside some summer grilled meats!

There’s something from everyone here, as always.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

Yields 4

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the vinaigrette:
  • 1 ounce fresh basil
  • 1 small garlic clove, peeled and chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tablespoon water
  • salt, to taste
  • 1 small shallot, chopped
  • 1 pinch red pepper flakes
  • For the salad:
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup sun gold heirloom tomatoes (or cherry tomatoes), halved or sliced
  • 1 large ripe avocado, peeled, pitted and sliced into eight slivers
  • 1 cup defrosted cooked green peas
  • pepper, to taste

Instructions

  1. Place the ingredients for the vinaigrette into a high speed blender and pulse until creamy, about 30 seconds. Set aside.
  2. Toss the zucchini noodles and tomatoes with three-quarters of the vinaigrette. Divide the noodle mixture into four bowls and top each with two avocado slices and sprinkle over with peas. Pour over the remaining vinaigrette and season generously with pepper.
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https://inspiralized.com/avocado-and-tomato-zucchini-noodle-salad-with-basil-vinaigrette/

Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

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Leave a Comment

31 comments

Who doesn't like peas? That's so wrong! Haha! Honestly, frozen peas have been an ace up my sleeve for years when I need to add some more vegetables to my plate. This recipe looks great, a meal that I can make for some light summer lunches. Can't wait to give this a try!
Julie says:
Shelled frozen edamame would be a great replacement for the peas if wanting a protein boost and watching carbs I have 3 zucchini plants in my garden so I am getting my recipes lined up now for when they start producing.
This looks wonderful, and it probably tastes just as amazing! I didn't even know that basil pestos have cheese! Definitely going to keep that in mind so I can just make my own!
Michele Pryse says:
A wonderful, fresh-tasting salad. The zucchini noodles soften to a nice noodle-y texture and the pesto vinaigrette tastes delicious. I plan to use the vinaigrette as a marinade for grilled vegetables next.
Estelle says:
I have a basil plant. How do I measure one ounce of basil? Is it close to a tablespoon or 1/4 cup?
Anonymous says:
I think about 2 tablespoons
Anonymous says:
I think about 2 tablespoons chopped
ruth Detroit area says:
I made this over the weekend and everyone loved it! - ruth
Meaghan says:
So happy to hear this, Ruth!
C.l. says:
Never used zuchnini before .do we cook it first before noodle cutting it?
Anonymous says:
Spiralize it while raw- too soft once cooked :)
Kathryn says:
This was so good! Thank you! My sister and mother loved it too.

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