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Healthy Zucchini Noodle Pasta Salad

This gluten free, healthy pasta salad uses zucchini noodles and has crunchy croutons and creamy avocado pesto! It's a low carb, easy spring side dish that's perfect for Easter and potlucks!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 People, as a side
Calories 159kcal


For the salad

  • 3 Eggs
  • 4 Large zucchinis, spiralized with blade B
  • Salt
  • 1/2 A small red onion, Spiralized with blade B
  • 1/4 Cup Fresh basil, thinly sliced

For the croutons:

For the pesto:

  • 1/2 Cup + 1 Tbsp Avocado, mashed (130g or about 1 large avocado)
  • 2 tsp Fresh garlic, minced
  • 1/2 tsp Salt
  • Pinch of pepper
  • 1 Cup Fresh basil, loosely packed (not chopped)
  • 2 Tbsp Extra-virgin olive oil


  • Heat your oven to 425 degrees.
  • Place the eggs in large pot and cover with 1 inch of water, bring them to a rolling boil.  Once boiling, turn off the heat (leave the pan on the burner!) and cover with a lid. Let sit for 11-12 minutes. Then, drain the hot water out and fill the pot with ice cold water to prevent them from cooking further.
  • While the eggs sit, place the spiralized zucchini noodles in a large sieve over top of a bowl and sprinkle with a pinch of salt, tossing around. Let them sit, tossing occasionally, so they release some moisture.
  • Place the cubed bread in a large bowl and toss with the olive oil.  Add in the Italian seasoning and toss to coat.  
  • Pour the bread onto a a large baking sheet in one layer. Bake for 6-7 minutes golden brown and crunchy.
  • While the bread bakes, place the mashed avocado, garlic salt and pepper in a SMALL food processor (mine is 3 cups) and process, stopping to scrape the sides as necessary, until smooth and creamy.  Add in the basil and process until the basil is broken up and mixed into the avocado.
  • With the food processor running, stream in the olive oil, processing until well mixed.
  • Press out as much moisture from the zucchini noodles as you can and transfer to a large bowl.  Add in spiralized red onion, fresh basil and the avocado pesto and stir until well combined (you may need to cut up a few of the zucchini noodles to help them evenly mix.) Peel and dice the eggs and mix them in.
  • Toss with the croutons and DEVOUR! *


*If you are not serving right away, don't add the croutons or they lose their crunch. Add these in just before serving!


Calories: 159kcal | Carbohydrates: 11.8g | Protein: 5g | Fat: 11g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.4g | Cholesterol: 69.8mg | Sodium: 245.9mg | Potassium: 336mg | Fiber: 2.6g | Sugar: 1.6g | Vitamin A: 1140IU | Vitamin C: 7.7mg | Calcium: 21mg | Iron: 0.7mg