Zucchini Noodle Salad

By Chef: Sarah Bambey
Posted: September 21, 2015


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This zucchini noodle salad is so refreshing and satisfying. The almond butter gives it saltiness while the avocado gives it texture. Caution: this is an addictive combination. Summer is not QUITE over yet – so enjoy this light, cooling, and ultra simple dish while it’s still “in season” to do so.


  • 1 spiralized zucchini
  • 1 spiralized cucumber
  • 1/2 avocado
  • handful of baby spinach
  • 1 Tbsp olive oil
  • 1 Tbsp almond butter
  • 1 minced garlic glove
  • himalayan salt (to taste)


  1. Spiralize zucchini and cucumber. (Vegetable spiralizer can be found online). Cut avocado in half, peel outside layer off, and slice.
  2. Combine all salad ingredients. Combine dressing ingredients and pour over salad. Sprinkle with himalayan salt and enjoy!


1. Make this on a hot summer day and enjoy it as a delicious nourishing lunch. 2. Double the recipe and surprise your partner or friend by making them this zucchini noodle dish that’s sure to impress! 3. This recipe is suitable for those on a paleo diet, a raw vegan diet, or even just for health enthusiasts who love eating real food.