This Creamy Avocado Zucchini Salad uses buttery avocados to turn basic garden zucchini into a total showstopper. It's the perfect refreshing side dish for when you have way too much summer squash on hand. The rich, creamy avocado makes this healthy raw salad so delicious, you might just forget about potato salad!
This Creamy Avocado Zucchini Salad is your secret weapon against a zucchini coup from your garden or neighbor. We’re giving raw, crunchy green squash a total makeover with buttery avocado. It proves zucchini doesn't always have to be hidden in Chocolate Chip Zucchini Bread to taste amazing!
You’ll love this recipe because it is a nutritional powerhouse that tastes like a treat. It is super easy to make with just six basic dressing ingredients. It pairs perfectly with burgers, Chicken Salad Wraps, and Chicken Fajita Quesadillas.
Making this salad is simple. Just whisk your tangy dressing, slice the zucchini thin, and dice the avocado. Toss them with lemon juice to keep things bright. Give it a gentle stir and your refreshing summer salad is ready!
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🥘Ingredients
- sour cream, mayonnaise, and milk-- basic creamy and tangy ingredients for the dressing
- Italian seasoning and garlic salt-- provide a little zesty, flavorful kick
- avocados-- cut into bite-size pieces
- raw zucchini-- I typically slice it thin; sometimes I use a wavy slicer for aesthetic appeal, but you could also use a spiralizer to make zoodles (zucchini noodles) or a julienne peeler if you're feeling extra fancy
- small lemon or lime-- used as a preservative to help prevent browning
See recipe card for quantities.
🔪Instructions
- Step 1: Make the dressing by combining the sour cream, mayo, milk and seasonings.
- Step 2: Add the prepped fruit to the bowl, drizzle with lemon/lime juice and mix.
📖Variations
Creamy Avocado Zucchini Chicken Salad: Add 1-2 cups of precooked, diced chicken and ½ c. chopped celery. Serve over romaine lettuce and sliced garden tomatoes, or enjoy in a sandwich on a toasted Brioche bun with a slice of American or cheddar cheese.
Creamy Avocado Zucchini Everything Salad: Omit the garlic salt, add 1 tablespoon of everything seasoning and 2 sliced hard boiled eggs. Optional topping for this is two strips of crumbled bacon. This version can also be served in a toasted Brioche bun, topped with bacon strips.
Creamy Avocado Zucchini Bagel: Enjoy this salad on an everything or plain bagel. Top with a fried egg, bacon and cheese to make a bagel sandwich.
🍽Equipment
- large mixing bowl
- measuring cups
- measuring spoons
- cutting board
- chef's knife
- avocado kitchen tool (optional)
- citrus juicer (optional)
- mixing spoon
🍶Storage
Follow the advice below for storage. Refrigerate and enjoy within 1 day.
🥑Pro tips to prevent avocado browning
Serving this zucchini avocado salad immediately is the best way to keep it fresh and bright. If you need to make it ahead, follow these steps to stop browning:
- Seal it tight: Use a small, airtight container to minimize air exposure.
- Use plastic wrap: Press wrap directly onto the salad surface to create an air-tight seal.
- Double up: Place another layer of wrap under the lid before sealing tight.
- Chill and eat: Store in the fridge and enjoy within 24 hours.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Creamy Avocado Zucchini Salad:
📋Recipe with step-by-step instructions
Creamy Avocado Zucchini Salad
Ingredients
- ½ cup sour cream I use reduced fat Daisy or Breakstone's
- ¼ cup mayonnaise I use reduced fat Hellmann's or Duke's
- 2 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛ teaspoon garlic salt
- 3 medium avocados cut into bite-size pieces--avoid overripe avocados
- 1 pound (about 3 medium) zucchini sliced thin
- Juice from one small lemon or lime used as a preserverative to help prevent browning
Instructions
- In a large mixing bowl, make the dressing first by combining the sour cream, mayo, milk and seasonings. Blend well and set aside.
- Next, prep the fruit. Slice the avocados in half. Remove the pits. Scoop out the flesh and cut into bite size pieces. Slice the zucchini thin (no need to remove the skin).
- Add the avocado pieces and sliced raw zucchini to the large bowl. Drizzle lemon or lime juice over the fruit before the next step.
- Gently stir avocados and zucchini with the dressing until well mixed.
- If serving right away (recommended), simply place the salad in a serving bowl and enjoy.
- If serving later, cover directly with plastic wrap, store in an airtight container and refrigerate for up to 1 day.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Tara M. says
Wow! What a unique salad! The flavors were so good together. I really liked the crisp zucchini slices in this.
Kitchen Ready Betty says
The crisp zucchini pairs perfectly with the creamy avocado in this easy salad. So glad you enjoyed the recipe.
Barbara says
I like the combo for a great taste.
Kitchen Ready Betty says
It surprises a lot of people, but it really does work! Thanks.