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Summer Zoodle Salad! |

Summer Zoodle Salad

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  • Yield: 2 servings 1x


  • 2 zucchini
  • 1 squash
  • 1 tsp olive oil
  • 1 cup cherry or grape tomatoes
  • 1/2 cup asparagus, cut into 2 inch pieces
  • 3/4 cup brussels sprouts, shredded
  • 2 avocados, ripe
  • 1 Tbsp water
  • 1/2 lemon, juiced
  • 2 Tbsp fresh basil (about 5 leaves)
  • Salt and pepper to taste
  • Optional: chicken or other lean protein


  1. Create noodles out of the zucchini and squash using a spiralizer. Heat the olive oil in a large skillet, then add the zucchini and squash and cook until soft, about 5-7 minutes.
  2. Bring a medium pot of water to a boil, and add the asparagus. Cook for 2 minutes, then immediately transfer to a bowl of cold water to stop the cooking process. Set aside.
  3. Slice the tomatoes in half and shred the brussels sprouts. Set aside.
  4. In a blender cup, blend together the avocados, water, lemon juice and basil until thick and creamy. Add to the zucchini and squash, and stir to completely cover the zoodles.
  5. Prepare the bowls! Start with the zoodles, then top with the tomatoes, asparagus, brussels and protein. Can be served warm or cold!