Keto Low-Carb Zucchini Noodle Pasta Salad is the best healthy recipe using raw spiralized deli veggies, cucumbers, avocado, and Green Goddess dressing. This keto-friendly, paleo pastaless salad is a spin on Greek salad. Toss with shrimp or chicken if you wish!
Course Appetizer, dinner, lunch, Side Dish
Cuisine American, Greek
Keyword keto pasta salad, keto salads, keto summer dishes, low carb pasta salads
1avocado peeled and slicedreserve the avocado until the salad has chilled
Place the zucchini noodles on paper towels on a hard surface. Sprinkle a few pinches of salt throughout. Allow the zucchini noodles to sweat out excess water for at least 30 minutes. Then squeeze out any additional water.
Heat a skillet on medium-high heat with the olive oil.
Add the zucchini noodles and cook for 3-4 minutes until soft.
Remove the zucchini noodles and place the zucchini in a large bowl.
Add the remaining ingredients (excluding the avocado) to the bowl. Stir to combine all of the ingredients.
Cover and chill the salad in the fridge for at least 1 hour.
Top with the sliced avocado. I like to add it last so that it doesn't begin to brown.
If you need more flavor add additional basil.Store leftovers covered in the fridge. If you plan to eat the salad as leftovers, you may opt to use less avocado up front as they will brown over the next day.