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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

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

  • 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.