In a food processor, blend together the olive oil, lime juice, ½ of the avocado, cilantro, salt, pepper and ¼ cup of water until smooth, scraping down the sides as needed. Taste and adjust with more salt, if needed.

Transfer the avocado dressing to the bottom of a large bowl and set aside.

Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade C. Add the zucchini to the bowl with the dressing, along with the black beans, cherry tomatoes, and half of the scallions.

Serve the salad topped with remaining scallions, avocado, and jalapenos.