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Southwest Summer Salad

This Southwest Summer Salad is an absolute treat. This is something that everyone will enjoy, even my kids gobble it up! It’s a great dish to bring to summer parties or a fabulous stand alone lunch.

Southwest Summer Salad instantloss.com

I absolutely love this salad and it something I make often during the warm summer months but don’t be afraid to make it during those cold months too. It’s easy prep and easy cleanup is something that makes this recipe a favorite of mine.

I start off be getting all the ingredients and then I spiralize the Zucchini to make the noodles. I combine the avocado oil, lime juice, cumin, garlic powder, sea salt, and cayenne in a bowl and set aside.  In a large bowl add the spiralized zucchini, cherry tomatoes, chickpeas, cilantro, corn, avocado, and purple onion. Then I just toss all the ingredients in a large bowl with the avocado lime dressing and serve.

If you haven’t gotten on board with the zoodle craze this is one recipe that will get you hooked on it!  Zoodles have become a trend over the last few years and it doesn’t look like the end is in sight! They are the perfect substitute to your traditional pasta noodle without all the guilt that comes along.  One thing I highly recommend is purchasing a spiralizer if you don’t have one already.  It will make spiralizing veggies so much easier!

This is a great recipe to take to a baby shower or just a get together with friends. It’s definitely going to be a recipe that is exchanged because of how good it is.

For more delicious salad recipes, click here!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone! 

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma. 

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. 

5 from 1 vote

Southwest Summer Salad

Print Recipe

Ingredients

  • 1/2 cup Avocado Oil
  • 2 Limes juiced
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Sea Salt
  • Pinch of Cayenne
  • 2 medium-large Zucchini spiralized
  • 5 ounces Cherry or Grape Tomatoes halved or quartered
  • 2 cups canned/cooked Chickpeas rinsed and drained
  • 1/2 cup fresh Cilantro
  • 1 cup Corn
  • 1 Avocado diced
  • 1/2 Purple Onion diced

Instructions

  • Combine avocado oil, lime juice, cumin, garlic powder, sea salt, and cayenne in a bowl and set aside.
  • In a large bowl add the spiralized zucchini, cherry tomatoes, chickpeas, cilantro, corn, avocado, and purple onion.
  • Toss the ingredients in the large bowl with the avocado lime dressing and serve.

Notes

NOTE: I make my chickpeas in my Instant Pot instead of using canned chickpeas. To make chickpeas in your Instant Pot soak dried chickpeas in water overnight or for 8-12 hours.
Rinse and drain them, add them to the Instant Pot with just enough water to cover them and cook on MANUAL high pressure, for 15 minutes. When the time is up let the pot naturally release pressure, about 25 minutes. Rinse and drain then use in place of canned chickpeas
If you're using unsoaked chickpeas you'll need to cook them for 35 minutes. 
Servings: 4
Author: Brittany Williams

15 Comments

  1. This looks delicious but I’m the only one who would eat this. How well does it hold up in the fridge? Otherwise I’m going to have to cut in half.

  2. Brittany,
    As usual, this recipe is amazing! Everything I made from your blog, is a hit in our household, even with kids!! I don’t know how you create your recipes but sure they are great! Thank you and keep up your amazing energies flow to others and continually bless their lives. You are God sent!

  3. What a gorgeous salad! One thing I’d like to mention is that if you do soak the chickpeas and of course drain and rinse, do not throw out the cooking water. I used to call it “bean juice” until I heard the very cool word aquafaba. It is tasty and perfect to use later in soup, for “water sauteeing,” when heating leftovers in the IP using “steam,” a flavorful and healthy alternative to water when cooking grains. It is gold! Also, most important, when making hummus, never use oil. Totally wasted calories. Add aquafaba to the food processor to thin it out.

    But back to the recipe, I will make this and report back. It’s going to be great.

  4. Yum, this salad is so good! I actually find that I can use one whole zucchini for each serving (without increasing the dressing amount). This salad will be one of my staples for lunch this summer, while the zucchini is in season. Thanks for another awesome recipe!

  5. I loved this salad, the only thing I would add is to wait to dress the salad per serving on the plate. I dressed it right away, and let it merry in the fridge for about an hour. I had so much juice in the bottom of the bowl that It was soggy. I loved the flavor and even the texture of the “noodles”. I was wondering how they would be uncooked, but I liked them. I think that by tomorrow it will be slimy. I’ll let you know!

  6. Is there another oil to substitute for the avocado oil? I am unfortunately allergic to avocados. 🙁

    1. I didn’t have any avocado oil so I substituted olive oil. It was delicious 😋. I’ve never had the avocado oil version so I can’t comment on a comparison, but I loved it with olive oil.

  7. 5 stars
    My word. I want to eat a bucket of this for lunch every day all summer long!!! I grew up in an anti-vegetable house and have been slowly incorporating them into my diet. I even cooked my own chickpeas in the instant pot. This will be on repeat at my house. Love! Love! Love!

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