Maybe you didn’t know it, but you need this easy Creamy Avocado Zucchini Salad recipe in your life.
Because at some point in late summer, that friend that’s always looking to unload a bunch of their homegrown zucchini is going to ask you if you want some. I don’t know about you, but I’m never one to turn down a healthy handout!
I love a good zucchini bread. But after a while, you can stuck in a rut with it. That’s when it’s time to expand your culinary horizons and try something new.
As amazing as zucchini is when it’s used in baked goods (oh, the moistness!), it turns out it’s just as delicious in certain recipes when it’s raw and uncooked, like in Zucchini Slaw and in this tasty, quiet but mighty, Creamy Avocado Zucchini Salad.
Now, before we go any further, I know what you’re probably thinking. Raw zucchini and avocados together??? Really?
I must admit I was skeptical the first time I tried this vintage recipe that was in my Nana’s recipe box. But let me tell you, I am so glad that I did.
Sliced thin and paired with one of the best superfoods around (the avocado), raw zucchini’s amazingly crisp texture makes this unique and delicious Creamy Avocado Zucchini Salad absolutely superb!
The flavors and textures really compliment each other quite nicely–and I actually find myself making this nutritious and creamy side more often than potato salad in the summer. Really, it’s true.
Why You’ll Love It
| Packed full of goodness– There are so many health benefits to eating zucchinis and avocados, but how often do you see them paired together in one tasty recipe? This creamy and crunchy avocado zucchini salad packs a one-two punch full of nutrition! Super easy recipe– The homemade dressing has 6 basic ingredients and is very easy to make. After a little slicing and mixing, this delicious salad comes together in a flash! Pairs well with so many grilled proteins and cookout favs– Because of its creamy dressing, this salad makes a great side for burgers, hot dogs, grilled chicken and more. Basically, anything that you would serve with potato salad or macaroni salad will pair well with creamy avocado zucchini salad. Always gets raves– Whip up a batch of zucchini and avocado no more than an hour before (which I recommend) and take it to your next picnic or cookout. Friends and family will rave about its tastiness, crisp texture and overall uniqueness (okay, I can’t guarantee that, but I can promise that this salad won’t last for long because it is…JUST.THAT.GOOD)! |
Creamy Avocado Zucchini Salad Ingredients
For a complete list of ingredients, including measurements, see the printable recipe card below
- 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 (see my pro tips down below to prevent them from browning)
- 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
Click here to view a list of equipment needed for this recipe
- large mixing bowl
- measuring cups
- measuring spoons
- cutting board
- chef’s knife
- avocado kitchen tool (optional)
- citrus juicer (optional)
- mixing spoon
How to Make Creamy Avocado Zucchini Salad
For more detailed instructions, see the printable recipe card below.
- Make the dressing by combining the sour cream, mayo, milk and seasonings.
- Then prep the fruit (pit and dice avocados and slice the zucchini very thin).
- Add the avocado and zucchini to the dressing bowl. Drizzle lemon or lime juice over the fruit.
- Gently stir avocados and zucchini with the dressing until well mixed.
Enjoying Creamy Avocado Zucchini Salad Now or Later? Helpful Tips for this Recipe!
This is a MUST READ before making this salad because we definitely want to avoid brown avocados.
If you’re making Avocado and Zucchini Salad right before you’re ready to serve it (which I recommend), 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.
So why all the hub bub about this? Because avocados contain an enzyme that causes their flesh to turn brown when 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!!!
Storing Avocado and Zucchini Salad
Follow the directions above for storage. Refrigerate and enjoy within 1 day.
What to Serve with Raw Zucchini and Avocado Salad
This creamy side salad is the perfect addition to any cookout or picnic, but it also goes well with Ham and Swiss Cheese Sliders, Chicken Bacon Ranch Quesadillas and Chicken Fajita Quesadillas.
Still have extra zucchini? Make Zucchini Slaw and Cheesy Rice Zucchini Casserole.
Easy Cheesy Guacamole is another one of our favorite ways to enjoy avocados.
Creamy Avocado Zucchini Salad
Description
If you're craving a creamy cold side, but want a change of pace from the traditional potato and macaroni salads, this easy recipe is for you!
In this vintage side salad recipe, crisp slices of raw zucchini are paired with diced avocado, and then get mixed with a simple, creamy, 6-ingredient homemade dressing.
This salad always gets raves for its superb taste, texture and uniqueness!
Creamy Avocado Zucchini Salad
How to Make Creamy Avocado Zucchini Salad:
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In a large mixing bowl, make the dressing first by combining the sour cream, mayo, milk and seasonings. Blend well and set aside.
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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).
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Add the avocado pieces and sliced raw zucchini to the large bowl. Drizzle lemon or lime juice over the fruit before the next step.
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Gently stir avocados and zucchini with the dressing until well mixed.
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If serving right away (recommended), simply place the salad in a serving bowl and enjoy.
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If serving later, cover directly with plastic wrap, store in an airtight container and refrigerate for up to 1 day.
Refer to the above post for further instructions in order to prevent browning.
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Cover any leftovers directly with plastic wrap, seal in an airtight container and refrigerate. Enjoy within 1 day.
Note
Avoid using underripe or overripe avocados. Choose ones that are slightly soft to the touch from the outside.
If you're making this for a get together, try to prepare it as close to serving time as possible to avoid browning. To save time, you could have everything ready to go in the refrigerator except the avocado and lemon/lime juice. Prep the avocado and add to the bowl just before serving!
We enjoy eating this salad with grape tomatoes and grilled chicken.
