Spiralized vegetables, especially zucchini, make a popular alternative to pasta. I especially like it in this “pasta” salad with a creamy avocado dressing. Add more fresh veggies if you have them on hand.

2 medium green zucchini, cut with a spiral slicer
1 C. thinly sliced cucumber
1 carrot, shredded
1 roasted or fresh red bell pepper, chopped
1/4 C. chopped oil-packed or reconstituted sun-dried tomatoes or 1/3
C. cherry tomatoes, halved
2 scallions, minced
1/4 C. pitted kalamata olives
1/4 C. chopped fresh basil
1 ripe Hass avocado, pitted and peeled
1 garlic clove, pressed
1/4 C. olive oil
1/4 C. lemon juice, fresh squeezed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 C. toasted walnut pieces

Place the spiralized zucchini in large bowl. Add the cucumber, carrot, red bell pepper, scallions, tomatoes, olives, and basil. Toss gently to combine. In a blender, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy. Pour the dressing over the salad, add the walnuts, and toss to coat.