Creamy Avocado Zucchini Salad

Craving a unique, nutriously creamy side? Then this vintage-style Creamy Avocado Zucchini Salad is for you!

Why We Love It

Nothing says summer like an abundance of zucchini! We love this wonderful squash for its versatility, texture and flavor. It’s good sautéed with a little olive oil, salt and pepper. It’s even better grilled. And who can resist a good zucchini bread or muffin–especially when it has chocolate chips?

I’ve recently come to realize though that as amazing as zucchini is when it’s baked, it’s also just as delicious in certain recipes when it’s raw and uncooked. Sliced thin and paired with one of the best superfoods around (the avocado), zucchini’s amazingly crisp texture makes Creamy Avocado Zucchini Salad absolutely stellar!

This is certainly not meant to snub the avocado’s greatness in this salad because I absolutely adore them. Together though, these two deliciously mean and green fruits team up in Creamy Avacado Zucchini Salad to make one amazing, super simple to make, satisfying dish.

Why You’ll Love It

There are so many health benefits to eating zucchinis and avocados, but how often do you see both of them paired together?

Because of its creamy dressing (which only has 6 ingredients), this salad makes a great side for burgers, hot dogs, grilled chicken and more. Whip up a batch of Creamy Avocado Zucchini Salad the day of and take it to your next picnic or cookout. Friends and family will rave about its tastiness, crisp texture and overall uniqueness all at the same time (okay, I can’t guarantee that, but I can promise that this salad won’t last for long because it is…JUST.THAT.GOOD)!

Craving more zucchini fun? Check out Zucchini Slaw–another summertime fave!

Creamy Avocado Zucchini Salad Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic salt
• 3 medium avocados, cut into bite-size pieces
• 1 pound (about 3 medium) zucchini, sliced thin
• Juice from one small lemon or lime (used as a preserverative to help prevent browning)

How to make Creamy Avocado Zucchini Salad

You’ll want to gather the following equipment:

• large mixing bowl
• measuring cups
• measuring spoons
• cutting board
• chef’s knife
• avocado kitchen tool (optional)
• citrus juicer (optional)
• mixing spoon

Make the dressing. In a large mixing bowl, combine sour cream, mayo, milk and seasonings. Blend well and set aside.

Prep the fruit:

• Slice the avocados in half; remove pits. Scoop out the flesh and cut into bite-size pieces.
• Slice the zucchini very thin.

Add the avocado pieces and sliced 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.

Enjoying Creamy Avocado Zucchini Salad Now or Later?

This is a very important question because we definitely want to avoid brown avocados.

If you’re making Creamy Avocado Zucchini Salad right before you’re ready to serve it, then you’re good to go! Simply place the salad in a serving bowl.

But, if you’re enjoying Creamy Avocado Zucchini Salad a little bit later, it is VERY IMPORTANT that you follow these steps to prevent browning—especially if you’re bringing this to a gathering:

• Place the salad in an airtight container. Choose a container that is a good fit. You don’t want a lot of space between the salad and the lid, which is an air trap.
• Before putting on the lid, cover the salad with plastic wrap. Actually have the plastic wrap rest directly on top of the salad. Then place another layer of plastic wrap directly under the lid before sealing.
• Refrigerate and enjoy within 1 day.

If you’ve read my recipe for Easy Cheesy Guacamole, then you’ve heard this all before! I am stickler when it comes to cut avocados and their storage because they just don’t look appealing when they turn brown! So this is a message worth repeating…

So why all the hub bub about this? Because avocados contain an enzyme that causes their flesh to turn brown when it’s exposed to oxygen. The Vitamin C (ascorbic acid) in a lime or lemon helps to slow down this process, but you’ll still have to take the above listed precautions to curb it further, especially if you’re making this for a party. Who wants to eat a brown avocado salad after all??? Not me!!!

Creamy Avocado Zucchini Salad Leftovers?

Follow the directions above for storage. Refrigerate and enjoy within 1 day.