Zucchini salad
Zucchini salad

Preparation time 20 minutes

Total time: 25 minutes

Ingredients

  1. 4 zucchini
  2. 375 mL (1½ cups) frozen edamame beans
  3. 1½ avocados, diced
  4. 125 mL (½ cup) chopped fresh cilantro
  5. 5 mL (1 tsp.) lime zest (about 1 lime)

Creamy avocado dressing

  1. ½ avocado
  2. 60 mL (¼ cup) plain Greek yogurt
  3. 30 mL (2 tbsp.) lime juice (about 2 limes)
  4. 15 mL (1 tbsp.) honey
  5. 10 mL (2 tsp.) white wine vinegar
  6. To taste, salt and pepper

Directions

  1. Using a mandolin or vegetable peeler, cut the zucchini into thin strips (by cutting thin slices lengthwise, and then cutting them into long strips like spaghetti). Set aside.
  2. Cook edamame beans according to package instructions, about 5 minutes in boiling water. Set aside.
  3. Use a hand mixer to purée all the dressing ingredients until smooth and creamy. 
  4. Toss salad ingredients with the dressing. Serve. 

Chef’s secret

Edamame beans are sold in the pod or shelled. For 375 mL (1½ cups) of edamame beans, you'll need 500 g of beans in the pod. Just boil them for 4 to 6 minutes, drain, and shell. To save time, use shelled edamame beans.

For optimum presentation, prepare the salad and serve it immediately.

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