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Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

Prep Time25 mins
Total Time25 mins


  • For the salad:
  • 2 medium zucchinis
  • 1 pint cherry tomatoes quartered
  • 3 celery ribs diced
  • ½ red onion diced
  • 3 carrots peeled, diced
  • 15 oz can chickpeas drained, rinsed
  • 1 large bell pepper diced
  • 1/2 cup sliced almonds
  • For the dressing:
  • 1 large ripe avocado
  • ?1/4 cup extra virgin olive oil
  • ?1 ½ tablespoons red wine vinegar
  • 1 small garlic clove
  • 1 rounded tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste


  • Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside.
  • Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve.


Per serving (1 out of 6) - Calories: 363, Fat: 13g, Saturated Fat: 2g, Carbs: 52g, Fiber: 16g, Sugars: 13g, Protein: 16g, Sodium: 57mg