Fresh, colorful, and packed with bold flavors, this zesty gazpacho salad is the perfect summer dish.
It combines zucchini, tomatoes, avocado, and corn with a tangy, cumin-spiced dressing for a refreshing bite every time.
Why You’ll Love This Recipe
It’s light, fresh, and full of vegetables.
The dressing has a zesty kick from lemon juice, cumin, and picante sauce.
No cooking required—just chop, toss, and chill.
Perfect make-ahead dish since the flavors deepen as it rests.
What You’ll Need (Ingredient Highlights)
Zucchini adds crunch and freshness.
Tomatoes provide juiciness and a burst of natural sweetness.
Avocados bring creaminess that balances the acidity.
Corn adds a slightly sweet pop of flavor.
Picante sauce gives spice and depth to the dressing.
Pro Tips Before You Start
Chop all vegetables roughly the same size for even texture.
Use fresh corn when in season for the best flavor, otherwise frozen works well.
Refrigerate for at least 4 hours before serving so the flavors meld.
Serve chilled for maximum freshness.
How to Make Zesty Gazpacho Salad
Step 1 – Prepare the vegetables
Chop zucchini, tomatoes, and avocados. Slice the green onions.
Place everything in a medium mixing bowl with the corn.
Step 2 – Make the dressing
In a small bowl, whisk together picante sauce, parsley, lemon juice, avocado oil, garlic salt, and cumin.
Step 3 – Combine
Pour dressing over the zucchini mixture.
Toss gently to coat all vegetables.
Step 4 – Chill and serve
Cover and refrigerate for at least 4 hours. Serve cold.
What to Serve It With
Pair with grilled chicken or fish for a light summer dinner.
Serve alongside tortilla chips as a fresh dip-style salad.
Add to tacos or burrito bowls for extra crunch and flavor.
Variations / Substitutions
Use cilantro instead of parsley for a more traditional gazpacho flavor.
Swap lemon juice for lime juice for added zest.
Add diced cucumber or bell peppers for more crunch.
Make it spicier with hot sauce or jalapeños.
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 2 days.
Best enjoyed fresh since avocado may brown slightly.
Stir gently before serving leftovers to refresh the flavors.
FAQs
Can I make this ahead of time?
Yes, it’s best made several hours ahead so the flavors meld.
Do I have to use fresh corn?
No, frozen and thawed corn works just as well.
How do I keep the avocado from browning?
The lemon juice in the dressing helps slow browning, but it’s best eaten within 1–2 days.
Is this salad spicy?
The picante sauce adds mild heat, but you can adjust to your preference.
Final Thoughts
This zesty gazpacho salad is a refreshing, no-cook dish perfect for warm days.
It’s simple, vibrant, and bursting with flavor—just the kind of recipe you’ll want to keep on repeat all summer.
Zesty Gazpacho Salad
Ingredients
Method
- Chop zucchini, tomatoes, avocados, and onions.
- Add to a medium bowl with corn.
- Whisk picante sauce, parsley, lemon juice, avocado oil, garlic salt, and cumin in a small bowl.
- Pour dressing over vegetables. Toss to coat.
- Cover and refrigerate at least 4 hours before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/zesty-gazpacho-salad/
Notes
- For extra crunch, add diced cucumber or bell pepper.
- Best enjoyed the same day due to the avocado.
- Works well as a side dish with grilled chicken, fish, or tortilla chips.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.