Roasted Zucchini and Spinach Salad with Rice Ramen Noodles

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Rating: 5
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Prep Time15minutes
Cook Time30 minutes
Passive Time
Nutrition Facts
Roasted Zucchini and Spinach Salad with Rice Ramen Noodles
Amount Per Serving
Calories 345 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 800mg 33%
Potassium 443mg 13%
Total Carbohydrates 30g 10%
Dietary Fiber 7g 28%
Sugars 5g
Protein 5g 10%
Vitamin A 46%
Vitamin C 40%
Calcium 6%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini is almost as versatile as broccoli. Just slice it, dice it, saute it, fry it, bake it and voila…kitchen miracles can happen! I really am not a huge fan of cooked spinach because it reminds me of the canned variety I had to eat as a kid. But fresh spinach with just slight wilting is amazing!

The addition of the hot noodles and roasted zucchini brings this salad to another level. And, don’t forget the Avocado Dressing for an amazing taste sensation!


Roasted Zucchini Rounds


  • 3 large zucchini sliced into 1/4" rounds
  • 2 Tbl. olive oil
  • 1 large shallot finely diced
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 Tbl. Oregano dried


  1. Line a pan with parchment paper and place zucchini rounds and diced shallots on top, drizzle with olive oil and season with salt, oregano, and garlic powder. Roast in 375-degree oven for 25 minutes or until tender and translucent.

Spinach Leaves


  • 6 oz. baby spinach, fresh & organic
  • 1/2 tsp. salt more or less to taste
  • 1 medium lemon juiced


  1. When zucchini is cooking, place spinach leaves in a large bowl. Toss with lemon juice and salt. Set aside.

Seasoned Tomatoes


  • 2 large tomatoes diced
  • 1 1/2 Tbl. olive oil
  • 1/2 tsp. salt
  • 2 tsp. Oregano dried


  1. In a separate bowl, toss tomato with oil, salt & oregano.
  2. Let sit for 5 minutes and toss into Spinach Leaves bowl.

Avocado Cream Dressing


  • 3 large avocados
  • 1 tsp. salt
  • 4 oz. vegan sour cream I used Tofutti
  • 1 medium lime juiced
  • 1 Tbl. agave nectar


  1. Mix all ingredients in food processor until smooth and creamy. Adjust salt to taste.

Simple Rice Ramen Noodles


  • 10 ounces Jade Pearl Rice Ramen Noodles, broken into small pieces and cooked


  1. Break rice ramen noodles into small pieces.
  2. Boil in salted water until super-soft, about 8 minutes. Drain and put over spinach & tomatoes.




  1. Top with zucchini rounds and a dollop of Avocado Cream Dressing.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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