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Uncooked vegan zucchini salad with toppings

Uncooked Vegan Recipes for Quick, Healthy, and Delicious Meals

A fresh, flavorful, and fully raw zucchini noodle salad with creamy avocado dressing. This uncooked vegan recipe is perfect for a light lunch or dinner—ready in under 15 minutes with no cooking required!

  • Total Time: 10
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 medium zucchinis, spiralized

  • 1 ripe avocado

  • 1 clove garlic, crushed

  • 1 tbsp lemon juice

  • 1 tbsp extra virgin cold-pressed olive oil

  • 1/4 cup fresh basil leaves

  • Salt and black pepper to taste

  • Optional: cherry tomatoes, cucumber slices, hemp seeds

Instructions

  • Spiralize the zucchini using a spiralizer or julienne peeler. Place in a bowl.

  • Make the dressing by blending avocado, garlic, lemon juice, basil, olive oil, salt, and pepper until creamy.

  • Combine zucchini noodles and dressing. Toss gently to coat.

  • Garnish with optional toppings like cherry tomatoes and hemp seeds.

 

  • Serve immediately for maximum freshness and texture.

Notes

  • For added crunch, chill the zucchini noodles for 10 minutes before serving.

  • Use fresh lemon juice and basil for the best flavor.

  • Store leftovers in the fridge for up to 24 hours.

  • Author: ava
  • Prep Time: 10
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Raw Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 290 kcal
  • Sugar: 5g
  • Sodium: 230mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: uncooked vegan recipes, raw zucchini noodles, avocado dressing, no-cook vegan meals