SALADS

Shaved Zucchini White Bean and Avocado Salad with Spiced Pepitas and Sherry Vinaigrette

Shaved Zucchini White Bean and Avocado Salad with Spiced Pepitas and Sherry Vinaigrette
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Shaved Zucchini White Bean and Avocado Salad with Spiced Pepitas and Sherry Vinaigrette

Recipe by thesal28_wpCourse: SALADS
Servings

2-3

servings

Creamy, crunchy, and incredibly fresh, this Shaved Zucchini White Bean and Avocado Salad will be your new go-to for effortless elegance. Delicate ribbons of raw zucchini contrast perfectly with buttery white beans and ripe avocado, while spiced pepitas deliver a crunchy kick. Everything gets tied together with a simple sherry vinaigrette that keeps each bite bright. It’s earthy, vibrant, and sophisticated enough to impress, but easy enough for a weeknight meal.

NOTE: Please do not skip the salting and draining step in this recipe, as failure to do so will result in a soggy and unpleasant salad.

Ingredients

  • 12 oz. bag of baby zucchini (or equivalent weight large zucchini)

  • Kosher Salt

  • 1 tbsp honey 

  • 1/2 tbsp Dijon mustard

  • 3 tbsp sherry vinegar

  • 6 tbsp extra virgin olive oil

  • black pepper

  • 2 cups canned white beans (cannellini or Great Northern), rinsed and drained

  • 1 1/2 cups chopped Italian parsley (cilantro would be a great substitute)

  • 2 ripe avocados

  • Spiced Pepitas

  • 1/2 tsp Kosher salt

  • 1/2 tsp smoked paprika

  • scant 1/2 tsp sugar

  • 1/2 tsp granulated garlic 

  • 1/2 tbsp olive oil

  • 2/3 cup pepitas (shelled pumpkin seeds)

Directions

  • Shave the zucchini thinly lengthwise on a mandolin slicer (I use the second thinnest setting) or with your food processor. Place the zucchini into a colander and sprinkle with a scant 1/2 teaspoon of Kosher salt. Rub the salt gently into the zucchini and place the colander in the sink. Let the zucchini drain for 30 min.  DO NOT SKIP THE SALTING/DRAINING! If you do, your salad will be a watery mess.
  • Make the Spiced Pepitas (recipe below). Prepare the dressing by whisking together the honey, Dijon mustard and sherry vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it’s okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste.
  • After the zucchini is finished draining, press on it gently with a few paper towels to release more moisture, then place the zucchini into a large bowl. Add the beans and parsley to the bowl. Slice the avocado and add to the bowl with 1/2 cup dressing and toss. Season with additional salt and pepper if desired. Top the salad with the spiced pepitas and serve. 
  • Spiced Pepitas
  • In a mediuml bowl, combine the salt, sugar, granulated garlic and smoked paprika. Heat olive oil in a 10-inch skillet over medium heat and add pepitas. Stir to coat the pepitas in oil and cook until the pepitas start to brown and crackle a little (about 4-6 min). Remove the pepitas from the heat and add to the bowl with the spice mixture. Toss to coat evenly. Allow to cool on a sheet pan or heat safe plate.

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