Roasted zucchini and avocado salad with poppy seed dressing. A delicious, savory summer salad paired with a lemony dressing. Perfect on its own or served as a side dish on your next grill party. You’ll want to make a double batch of the dressing, it’s slightly sweet and creamy with a tangy brightness. It’ll elevate any salad to the next level.
This recipe is so simple that it could become a regular addition to your summer dinner rotation. It requires just a few ingredients, yet it tastes so delicious and complex. You can have this delicious salad on the table in 20 minutes, or you can roast the zucchini ahead of time for a dinner that’s ready in a blitz. Great any day of the week, but special enough to wow your guests. A perfect meal to serve on a warm summer evening.
RECIPE NOTES
- add-ins: crumbled feta cheese, mint, yellow squash
- serve the salad as a light lunch with some crusty bread or along side with grilled chicken, steak or salmon. Or stuff it into a warm pita bread for a vegetarian lunch
- the recipe for the poppy seed dressing can easily be doubled if you’re serving a crowd
- any leftover poppy seed dressing can be used on roasted vegetables, grilled salmon or meat, as a spread for sandwiches or as a dip for crudités
- store refrigerated in a closed jar for up to 2 weeks
- if you want to avoid your oven, alternatively, cook the zucchini on your stovetop in a skillet until golden brown
- make ahead: you can roast the zucchini ahead of time for a dinner that’s ready in 10 minutes
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COOKING VIDEO
Calories Per Serving: 465 kcalRoasted Zucchini and Avocado Salad with Poppy Seed Dressing
Ingredients
Roasted Zucchini Avocado Salad
Poppy Seed Dressing
Instructions
Alternatively, prepare the zucchini on your stovetop. Heat 2 tbsp olive oil in a skillet over medium-high. Cook zucchini until golden, about 10–12 minutes.Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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