Zucchini Salad Fresh And Light Recipe
Prep Time
Cooking Mode
4 zucchini
375 mL (1½ cups) cup frozen edamame beans
1½ avocats, diced
125 mL (½ cup) cup chopped fresh cilantro
5 mL (1 tsp.) tsp lime zest
½ avocado
60 mL (¼ cup) cup plain Greek yogurt
30 mL (2 tbsp.) tbsp lime juice
15 mL (1 tbsp.) tbsp honey
10 mL (2 tsp.) tsp white wine vinegar
To taste salt and pepper
4 zucchini
375 mL (1½ cups) cup frozen edamame beans
1½ avocats, diced
125 mL (½ cup) cup chopped fresh cilantro
5 mL (1 tsp.) tsp lime zest
½ avocado
60 mL (¼ cup) cup plain Greek yogurt
30 mL (2 tbsp.) tbsp lime juice
15 mL (1 tbsp.) tbsp honey
10 mL (2 tsp.) tsp white wine vinegar
To taste salt and pepper
Directions
1Using a mandolin or vegetable peeler, cut the zucchini into thin strips (by cutting thin slices lengthwise, and then cutting them into long strips like spaghetti). Set aside.
2Cook edamame beans according to package instructions, about 5 minutes in boiling water. Set aside.
3Use a hand mixer to purée all the dressing ingredients until smooth and creamy.
4Toss salad ingredients with the dressing. Serve.
5Edamame beans are sold in the pod or shelled. For 375 mL (1½ cups) of edamame beans, you'll need 500 g of beans in the pod. Just boil them for 4 to 6 minutes, drain, and shell. To save time, use shelled edamame beans.
6For optimum presentation, prepare the salad and serve it immediately.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note