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Simple Zucchini Pasta Salad

A vibrant, light salad featuring zucchini noodles, cherry tomatoes, and creamy avocado, perfect for summer picnics and quick weeknight dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Light Meal, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini, julienned or spiralized Choose a firm, fresh zucchini for optimal texture.
  • 1 handful cherry or grape tomatoes, cut in half Look for the ripest, juiciest tomatoes; they’ll bring out the salad’s sweetness.
  • small handful alfalfa sprouts These add crunch and nutrition. Other sprouts or microgreens can be used.
  • 1-2 leaves basil, chiffonade Fresh basil brings a wonderful aroma.
  • 1/2 fruit lemon, juice Freshly squeezed is a must!
  • 1/4 fruit avocado Use a ripe avocado for the best taste experience.
  • to taste Himalayan salt & freshly cracked pepper Always season your salads well for flavor depth.
  • optional hemp hearts These add a nutty flavor and extra nutrients.
  • optional red pepper flakes Customize the spice level to your preference.
  • to dust almond parmesan Provides a lovely cheesy flavor without the heaviness of traditional cheese.

Method
 

Preparation
  1. Wash all your vegetables. Spiralize or julienne the zucchini into thin, noodle-like strips.
  2. Cut your cherry tomatoes in half.
Assembly
  1. In a medium-sized mixing bowl, combine the zoodles, halved tomatoes, alfalfa sprouts, and chiffonaded basil.
  2. Squeeze half the lemon over the salad, sprinkle with Himalayan salt, pepper, and a pinch of red pepper flakes.
  3. Fold in cubed avocado gently; be cautious not to mash it.
  4. Sprinkle with hemp hearts and almond parmesan for a lovely presentation.

Notes

Timing & cues: Ready to serve immediately or let it marinate in the fridge for 30 minutes. Store in an airtight container for up to 2 days, keeping avocado separate for freshness.