Zucchini Salad with Avocado and Edamame

Recipe adapted from Skinnytaste.com

Husband-Tested in Alice’s Kitchen

This refreshing salad is vegan, vegetarian, dairy-free, gluten-free, clean, and delicious! 

1 medium zucchini, ends trimmed off (You can peel it if you wish.)

½ fresh lemon

½ Tablespoon olive oil

Kosher salt, to taste

Fresh black pepper, to taste

½ medium diced avocado

1/3 cup shelled cooked edamame**

1 basil leaf, minced (Optional)

1 teaspoon minced chive (Chives weren’t in season, so I used ¼ small sweet onion. You could also use a scallion, a shallot or a bit of red onion.)

(Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands. Trim the strands into bite size lengths, about 8 inches long.) Place the prepped zucchini in a large work bowl. Drizzle the olive oil, lemon juice, salt and pepper and toss.

Peel and dice the avocado into small pieces and add to the bowl along with the cooked edamame, basil (if using) and chives. Serve right away and enjoy!

Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 7 • Calories: 254 • Fat: 18 g • Carb: 20 g • Fiber: 9 g • Protein: 8 g • Sugar: 5 g • Sodium: 19 mg • Cholesterol: 0 mg

Notes:  Others who have tried this recipe made the following variations:

• Add some shaved Parmesan cheese. (If you do, it will not be vegan.)
• Add some grilled chicken slices and some feta crumbles. (If you do, this will not be vegetarian/vegan.)
• Substitute garbanzo beans (chickpeas) for the edamame.

**Edamame are young soybeans that have been harvested before the beans have had a chance to harden.  It’s low calorie, contains no cholesterol and is an excellent source of protein, iron and calcium.  Edamame can be found at Lost River Market & Deli in the freezer section.  They can be prepared in advance for this salad either by cooking on the stove top, steaming (which is what I do) or cooking in the microwave.  Just follow the package directions.