1. Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin and 3/4 teaspoon black pepper; fold in avocado and cheese. Makes about 8 cups.
Chef Tips: For additional protein, add a grilled boneless, skinless chicken thigh. A mandolin-style grater or spiralizing tool can also be used to create the zoodles. If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving. Add minced jalapeño chile pepper or crushed red pepper flakes for a little spice. Pump up the Protein: Skewer some Wholesome Pantry shrimp, and brush on extra dressing, for a delicious, protein-packed addition to this summer-salad.
- Per serving (main):
- 18 g (4g Saturated) Fat
- 8 mg Cholesterol
- 516 mg Sodium
- 48 g Carbohydrates
- 18 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 20 g Protein
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Nutritional Information
- Per serving (main):
- 18 g (4g Saturated) Fat
- 8 mg Cholesterol
- 516 mg Sodium
- 48 g Carbohydrates
- 18 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 20 g Protein
Directions
1. Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin and 3/4 teaspoon black pepper; fold in avocado and cheese. Makes about 8 cups.
Chef Tips: For additional protein, add a grilled boneless, skinless chicken thigh. A mandolin-style grater or spiralizing tool can also be used to create the zoodles. If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving. Add minced jalapeño chile pepper or crushed red pepper flakes for a little spice. Pump up the Protein: Skewer some Wholesome Pantry shrimp, and brush on extra dressing, for a delicious, protein-packed addition to this summer-salad.