Zucchini noodle salad

Caribbean Zucchini Salad

Caribbean Zucchini Salad

This is a great recipe for summer time but can be served year round! Cooking is optional.
Course Lunch or Dinner
Cuisine Caribbean
Servings 3


  • For The Salad
  • 2 zucchini
  • spiralized
  • 1/2 cup cherry tomatoes
  • halved2/3 cup cooked corn fresh is best
  • 4-5 very thin red onion slices
  • 1-2 stalks celery chopped
  • 1/4 teaspoon salt or more as needed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder for the corn + 1/4 teaspoon for the salad
  • 1 can garbanzo beans rinsed and drained
  • 1/4 cup cilantro leaves chopped for garnish
  • For The Dressing
  • 1 avocado
  • Juice of 1 lime
  • 1 small clove garlic
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • 2 teaspoons cilantro leaves
  • 2 teaspoons olive oil


  • Put zucchini noodles in a large bowl. Heat 1 tablespoon olive oil in a skillet over medium-high heat (but not smoking). Add the corn, cumin and 1/4 teaspoon chili powder and cook, stirring occasionally, 10-12 minutes or until the corn starts to brown. Remove from heat and set aside in a small bowl to cool. Alternately toss corn with cumin and chili powder without cooking.
  • Combine the tomatoes, onions, celery, beans and cooled corn with the zucchini noodles in the bowl. Season with salt, pepper, remaining 1/4 teaspoon chili powder and cilantro. Toss to combine.
  • Add all the dressing ingredients to a Vitamix or powerful blender and process until well blended into a smooth dressing. Divide the zucchini salad between plates and top with a dollop of the avocado dressing. Mix well and add additional dressing if desired.


An easy, no cook recipe

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