Asian-style Zucchini Avocado Salad


Here’s a salad that we had with dinner last night. The Asian-style dressing is the same one that I put on sliced cucumbers all summer long. It is just as yummy in this salad that includes zucchini, avocado and garbanzo beans.


Asian-style Zucchini Avocado Salad

Prep Time: 20 minutes

Yield: 4-5 servings

Asian-style Zucchini Avocado Salad


    For the salad:
  • 2 carrots
  • 3 medium zucchini
  • 2 avocados
  • 3 Roma tomatoes
  • 1 cup cooked garbanzo beans
  • juice from one lime
  • For the dressing
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 3 cloves garlic
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon dried parsley


    For the salad:
  1. Cut zucchini in half lengthwise, then into thin slices. Peel carrots and and then cut into tiny julienne strips. Cube the avocados and tomatoes and toss with the juice from the lime. Combine all these ingredients, including the garbanzo beans, in a salad bowl.
  2. For the dressing:
  3. Combine all dressing ingredients and whisk briskly. Pour over salad ingredients. Toss and serve. If you're lucky enough to have leftovers, this salad is equally yummy on the second day.
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  1. Yummy! Looks and sounds delicious! I will definitely add this to my menu. I do get a bit tired of lettuce and spinach salads even though they are super quick. I’d like to mix it up a bit.


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