Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

gluten freeveganvegetarian
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:

Inspiralized

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.

Screen Shot 2016-06-02 at 9.18.01 AM

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.
7.8.1.2
572
https://inspiralized.com/avocado-and-tomato-zucchini-noodle-salad-with-basil-vinaigrette/

Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!


The maximum upload file size: 300 MB.
You can upload: image.

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.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

every night, I have this ritual where I scroll through the photos taken from the day on my phone and pick a favorite, posting it up on my stories with the hashtag #favoritepicoftheday. it’s a fun, sometimes therapeutic way to end and reflect on the day. as I was going through it tonight, the TV was on and I heard the news. ruth bader ginsburg passed away tonight. immediately, I felt sadness and a bit of worry. a worry of the implications politically of her passing. there’s so much at stake in this upcoming election and you all know I don’t get political on here very often, but seeing roma’s little smiley, silly face made me realize that if I’m not being a good role model and using this platform to make the world a better place for her, what kind of mother am I? so VOTE, VOTE, VOTE. 🇺🇸 and as the late RBG said, “real change, enduring change, happens one step at a time.” here’s my step. 💕 #rbg #ruthbaderginsburg ...

testing new recipes for my partnership with @cookunity and figured I'd share more about it, in case you're new here or missed the announcement earlier this summer (it's still summer, isn't that crazy?! I'm mentally in fall mode already 🍂☕)⁣

you can order four of my recipes (Lentil Meatloaf with Cauliflower Mash, Turkey Bolognese and Sweet Potato Noodles, Spiralized Beet Arroz con Pollo, and Beef Taco Skillet) completely cooked and delivered to you! all you have to do is heat them up and they're ready for eating - I'm always impressed and shocked by how fresh they look and taste! 👏🏼 and don't forget to use code INSPIRALIZED for $50 off your first #cookunity order 💰⁣

next up? my Kale and Butternut Squash Lasagna! Lu tested it out for me today and he said, "it's just as good when you make it at home!" so, needless to say, get excited for this meal - and stay tuned for an announcement when the meal becomes available for delivery (so soon - subscribe to my newsletter, link in profile to stay in the know!) 📥⁣

are you excited for this recipe? I'd love to know!⁣

that's all. savoring the final days of summer and then the cozy fall days, enjoying meals in our backyard. 🌳
...