This spiralized zucchini noodle salad comes together quickly and easily with no cooking of any kind required. That makes it a great recipe for these final Dog Days of August. But I did have one tiny, inconsequential issue with it . . .

The name! As published, this recipe was called “Tomato-Basil Zoodle Salad”. It’s not a horrible name, but I just did not feel that the name was descriptive enough of the dish to do it justice. I prefer a name that encompasses the essence of a dish. The original title does let us know to expect the tomatoes and zoodles, but what about the avocado and the mozzarella pearls? They’re major components of this dish! And while the basil adds sweet and savory flavor to the dressing, I wouldn’t consider it a headliner for the recipe.

So, I changed the name. Caprese lets one and all know there will be tomatoes, mozzarella, basil, and balsamic vinegar in the mix. The zoodles retain their leading role and the avocado gets special guest appearance status. And everyone reading this knows at first glance all the fresh & flavorful goodness in this dish!

Caprese Zoodle Salad with Avocado

Caprese Zoodle Salad with Avocado (adapted from eatingwell.com)  Total Time Required: 20 minutes, Makes: 2 main dish servings or 6 side servings

Ingredients:

• 2 medium zucchini, about 1-1/4 pounds
• 1 firm ripe avocado, cubed
• 1 cup halved cherry tomatoes
• 1/2 cup pearl-size fresh mozzarella balls
• 2 tablespoons white balsamic vinegar
• 1 tablespoon chopped fresh basil, plus more for garnish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup extra-virgin olive oil

Directions:

Using a spiral vegetable slicer with the chipper blade attachment for thick noodles, cut the zucchini lengthwise into noodles. Place the zoodles in a large serving bowl.

Cut the zucchini into noodles.

Add the avocado, tomatoes, and mozzarella to the bowl with the zoodles.

Combine the zoodles with the avocado, tomatoes, and mozzarella.

Whisk together the vinegar, basil, garlic powder, salt, and pepper in a small bowl. Slowly stream in the oil while whisking.

Whisk together the dressing ingredients.

Pour the dressing over the salad and mix everything together gently.

Add the dressing to the vegetables and gently combine.

Serve immediately topped with more basil, if desired.

Ready to serve!

A very satisfying meal!

Expect a deliciously light and summery meal from this dish!  ~Linda

Caprese Zoodle Salad with Avocado (adapted from eatingwell.com)  Total Time Required: 20 minutes, Makes: 2 main dish servings or 6 side servings

Ingredients:

• 2 medium zucchini, about 1-1/4 pounds
• 1 firm ripe avocado, cubed
• 1 cup halved cherry tomatoes
• 1/2 cup pearl-size fresh mozzarella balls
• 2 tablespoons white balsamic vinegar
• 1 tablespoon chopped fresh basil, plus more for garnish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup extra-virgin olive oil

Directions:

Using a spiral vegetable slicer with the chipper blade attachment for thick noodles, cut the zucchini lengthwise into noodles. Place the zoodles in a large serving bowl.

Add the avocado, tomatoes, and mozzarella to the bowl with the zoodles.

Whisk together the vinegar, basil, garlic powder, salt, and pepper in a small bowl. Slowly stream in the oil while whisking.

Pour the dressing over the salad and mix everything together gently. Serve immediately topped with more basil, if desired.