Zucchini Salad With Creamy Avocado Dressing
WHAT YOU NEED
- 2 green zucchinis, cut with a spiralizer
- Salad Greens (we used baby arugula)
- 1 large cucumber, sliced and seeds removed
- 1 cup cherry tomatoes, halved
- Purple onion, thinly sliced
- 1 cup of canned garbanzo beans, drained
- For the Dressing:
- 1 large ripe avocado
- ¼ cup of Cacique® Crema Mexicana
- ¼ cup of Cacique® Ranchero® Queso Fresco
- 1 bunch of fresh cilantro
- 1 garlic clove
- Lemon juice to taste
- Salt and Pepper to taste
HOW TO MAKE IT
- In a food processor, combine avocado, Cacique® Crema Mexicana, Cacique® Ranchero® Queso Fresco, cilantro, and garlic. Add a splash of water as needed or desired. Pulse until well combined. Season with salt and pepper. If you want a thicker dressing, don't add water and pulse the mixture until desired consistency. For a lighter dressing use water or more Cacique® Crema Mexicana.
- In a large bowl, combine zucchini, tomatoes, cucumber, onion and garbanzo beans. Stir in dressing and gently toss to combine.
- Serve over a bed of salad greens. JUST before serving, drizzle the salad with lemon juice to taste.
