Light, refreshing, and bursting with flavor, this Zucchini Noodle Salad with Avocado is a dream come true for anyone following a keto or paleo lifestyle. Packed with healthy fats, crisp veggies, and zesty lime, it comes together in minutes—perfect for busy days when you need something nourishing and quick. The creamy avocado blends beautifully with the bright cilantro and crumbled feta (if you choose to add it), making every bite irresistibly delicious. Whether you’re meal-prepping for the week or whipping up a fast lunch, this salad is a smart, satisfying choice for health-conscious eaters.
Ingredients
- 2 medium zucchinis, spiralized
- 1 ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 1/4 tsp garlic powder
- Salt to taste
- 1 oz crumbled feta cheese (optional)
Instructions
- Rinse and dry the zucchinis. Cut off the ends and spiralize them using a spiralizer to create zucchini noodles (zoodles). Set aside in a large mixing bowl.
- Cut the avocado in half, remove the pit, and dice the flesh into small cubes. Gently add the diced avocado to the bowl with the zucchini noodles.
- Wash and finely chop the fresh cilantro. Add it to the bowl with the zoodles and avocado.
- In a small bowl, whisk together the olive oil, fresh lime juice, garlic powder, and a pinch of salt to create the dressing.
- Pour the prepared dressing over the zucchini noodle mixture.
- Using tongs or clean hands, gently toss everything together until the zoodles are lightly coated and all ingredients are evenly combined. Be careful not to mash the avocado.
- If using, sprinkle the crumbled feta cheese over the top of the salad.
- Serve immediately as a refreshing salad, or chill for 10–15 minutes in the refrigerator if you prefer it cold.
Nutritional Information
Calories: 230
Protein (g): 3
Fat (g): 21
Carbohydrates (g): 10
Fiber (g): 5
Sugar (g): 3
Sodium (mg): 160
Storage Instructions
Store any leftover Zucchini Noodle Salad with Avocado in an airtight container in the refrigerator for up to 2 days. Due to the avocado’s tendency to brown and the moisture content of the zucchini, it’s best enjoyed fresh. This dish is not suitable for freezing, as the texture of the zucchini and avocado will degrade significantly after thawing.
Reheating Instructions
This salad is intended to be served cold or at room temperature and does not require reheating. If chilled, you can let it sit at room temperature for 10–15 minutes before serving to enhance flavor and texture. Avoid microwaving, as it can cause the zucchini noodles to become soggy and the avocado to lose its creamy texture.
Additional Ingredients & Paleo-Friendly Swaps
To boost the protein and fiber content while keeping the dish paleo-friendly, consider adding grilled chicken, shrimp, or a hard-boiled egg. For added crunch and healthy fats, toss in some sliced almonds or pumpkin seeds. If you want to increase micronutrients, chopped red bell pepper or shredded carrots can deliver vitamin C and beta-carotene, while keeping the salad fresh and colorful. If you prefer a dairy-free version, simply omit the optional feta cheese or replace it with a sprinkle of nutritional yeast for a savory bite that aligns with paleo restrictions.
