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Chilled Asian Zoodle Salad with Chicken + Avocado

Prep Time 25 mins
Total Time 25 mins


  • For the Ginger Sesame Sauce:
  • 1 tablespoon sesame seeds or 1 tablespoon tahini
  • ½ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • ¼ cup fresh orange juice
  • 2 tablespoons coconut aminos
  • 2 garlic cloves minced
  • 2 tablespoons peeled and minced ginger
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • For the noodles:
  • 4 cups cooked and shredded chicken
  • 4 medium zucchini Blade D, noodles trimmed
  • 2 medium carrots Blade D, noodles trimmed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 scallions thinly sliced
  • 1 avocado peeled, seeded and thinly sliced
  • black sesame seeds to garnish


  • Combine all of the ingredients for the Ginger Sesame Sauce in a high-speed blender or food processor, and puree until smooth. Set aside ½ cup of it and save the rest for future meals (it’s good, you’ll want to!)
  • In a large bowl, toss together the noodles, chicken, and Ginger Sesame Sauce. Season with salt to taste.
  • Add the fresh herbs and scallions. Top with sliced avocado and sesame seeds, and serve.