Best 6 Tomato Zucchini And Avocado Salad Recipes
**A Culinary Journey into Freshness: Tomato, Zucchini, and Avocado Salad Recipes**
Indulge in a vibrant symphony of flavors with our tantalizing tomato, zucchini, and avocado salad recipes. These culinary creations are a testament to the beauty of fresh, seasonal ingredients, offering a delightful balance of tangy, sweet, and creamy textures. From a classic tomato and avocado salad with a zesty dressing to a hearty zucchini and avocado salad with grilled chicken, our recipes cater to diverse tastes and preferences. Prepare to embark on a culinary adventure that celebrates the goodness of nature's bounty.
EASY TOMATO AVOCADO SALAD
Provided by Layla
Time 5m
Number Of Ingredients 13
Steps:
- In a large salad bowl, place the tomatoes, avocado, and cilantro.
- Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste. Gently toss.
- Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
HEIRLOOM TOMATO & ZUCCHINI SALAD
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY TOMATO AVOCADO SALAD
I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
ZUCCHINI AVOCADO SALAD
From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).
Provided by winkki
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Cover and chill at least one hour.
ZUCCHINI-TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
- Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Provided by Dan Zahra
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g
Tips:
- Choose ripe, flavorful tomatoes. This will ensure that your salad is bursting with flavor. Look for tomatoes that are deep red and slightly soft to the touch.
- Use a variety of zucchini. Different types of zucchini will give your salad different flavors and textures. Try using a combination of green, yellow, and pattypan squash.
- Don't overcook the zucchini. Zucchini should be cooked until it is just tender-crisp. Overcooked zucchini will be mushy and bland.
- Use a light vinaigrette dressing. A heavy dressing will overwhelm the delicate flavors of the vegetables. A simple vinaigrette made with olive oil, lemon juice, and a pinch of salt and pepper is all you need.
- Add some fresh herbs. Fresh herbs will brighten up the flavors of the salad. Try adding basil, oregano, or thyme.
Conclusion:
This tomato, zucchini, and avocado salad is a refreshing and healthy side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful salad, give this one a try!
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