White Zucchini, Avocado and Lettuce Salad Recipe
A refreshing Greek-inspired summer salad made with tender boiled white zucchini, creamy avocado, crisp lettuce, fresh dill, lemon juice, and extra virgin olive oil. Light, nutritious, and easy to prepare, this Mediterranean salad is perfect as a healthy side dish or a simple vegetarian lunch.
Servings: 4
Calories: 205kcal
Ingredients
- 6 small white zucchini about 600 g total
- 1 baby cos lettuce
- 1 large ripe avocado
- 1 tsp fresh dill chopped
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- Salt to taste
- fresh dill for garnish
Instructions
- Boil the zucchini: Bring a large pot of lightly salted water to a boil. Wash the zucchini and cook for 8–10 minutes, or until just fork-tender.
- Chill the zucchini: Drain thoroughly, allow to cool slightly, then cover and refrigerate for approximately 1 hour.
- Prepare the vegetables: Cut the chilled zucchini into bite-sized pieces. Wash and chop the lettuce, then peel, pit, and dice the avocado.
- Make the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, chopped dill, and salt.
- Assemble the salad: Combine the zucchini, lettuce, and avocado in a large salad bowl. Pour the dressing over the vegetables and toss gently.
- Garnish and serve: Sprinkle with additional fresh dill and serve immediately.
Notes
- Regular green zucchini can replace white zucchini.
- Avoid overcooking the zucchini to prevent a mushy texture.
- Add crumbled feta cheese or Kalamata olives for extra Mediterranean flavor.
- Add the avocado and dressing just before serving.
- Refrigerate leftovers promptly and enjoy within 24 hours.