Zucchini Avocado Fall Salad
Did you know that you can eat raw fresh Zucchini and it’s so delicious?
I visited a great vegetable farm not too far from my house, and was able to hand pick fresh zucchini. The feeling of picking up fresh produce from the farm is amazing and exciting! I can’t tell you enough how flavorful they are compare to the vegetable you buy at the store….I wish I could eat fresh vegetables from the farm year round.
I created this Fall salad with flavors and veggies that I like and often have in the fridge. It turned out extremely good, nutritious and the kind you want to eat more and more because it’s also guilt free:)
Great for hosting since it looks beautiful on a serving plate.
Yield: 3-4 servings
2 green zucchinis, spiraled
1 yellow zucchini squash, spiraled
1 yellow sweet pepper, chopped
4 tablespoons cooked red quinoa
2 heirloom tomatoes, sliced
4 large green olives, sliced
1 avocado, sliced
2 tablespoons salted & roasted pumpkin seeds
1 lemon, juice
1-2 tablespoons olive oil
1 teaspoon white balsamic vinegar
Take a mixing bowl and add the green and yellow zucchini, yellow pepper, quinoa, tomatoes and olives.
Prepare the dressing in a separate bowl and pour over the salad. Mix.
Take a wide serving plate and nicely pour the salad on top. Next, place the avocado on top, of the salad, sprinkle the pumpkin seeds, drizzle a bit more olive oil, salt & pepper and serve.