Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
*2-3 Servings


  • 1 medium zucchini ends trimmed
  • 1/2 medium lime, juiced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar (optional)
  • Salt and black pepper to taste
  • 1/2 avocado, diced
  • 1/3 cup frozen edamame cooked (as per package instructions)
  • 3 stalks of green onions, chopped
  • 1/3 cup sliced Kalamata olives
  • Fresh oregano, parsley, and basil to taste (optional)
  • Feta cheese (to taste)


  • Using a spiralizer, cut the zucchini into thin spaghetti-like strands. Trim the strands into bite-size lengths, about 8-inches long and place them in a large bowl.
  • In a small bowl, whisk together lime juice, olive oil, balsamic vinegar, salt, and pepper.
  • Add diced avocado, olives, edamame, green onions, and herbs to the work bowl. Mix in the vinaigrette.
  • Sprinkle crumbled feta cheese to taste.
  • Serve immediately!

Extra tips:

✔ Pre-spiralized zucchini can be found in most major grocery stores.

✔ You may serve it as a side dish, an appetizer, or a main meal.

✔ Store in refrigerator up to one day only. Avocado and zucchini tend to oxidate and darken with exposure to light.

*recipe courtesy of Cristina Montoya, Registered Dietitian,

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