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:


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

Prep Time20 mins
Total Time20 mins
Servings: 4
Avocado and Tomato Pea Salad with Zucchini Noodles and Basil Vinaigrette


  • 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


  • Place the ingredients for the vinaigrette into a high speed blender and pulse until creamy, about 30 seconds. Set aside.
  • 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.

Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

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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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.