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5 from 1 vote
Southwest Summer Salad
Servings: 4
Author: Brittany Williams
  • 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
  1. Combine avocado oil, lime juice, cumin, garlic powder, sea salt, and cayenne in a bowl and set aside.
  2. In a large bowl add the spiralized zucchini, cherry tomatoes, chickpeas, cilantro, corn, avocado, and purple onion.
  3. Toss the ingredients in the large bowl with the avocado lime dressing and serve.
Recipe 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.