Flight Pantry

Some days, all you crave is a light, fresh, and flavorful meal — and that’s exactly what this salad delivers. It’s a delicious mix of sautéed and raw vegetables, featuring creamy avocado, crisp cucumber, tender potatoes, and sweet cherry tomatoes. A generous sprinkle of freshly ground black pepper and crunchy seeds ties it all together.

This avocado and sautéed zucchini salad is the perfect summer dish. It’s quick to prepare, loaded with nutrients, and doesn’t compromise on flavor. Whether served as a main for a light lunch or as a vibrant side at dinner, this salad fits any occasion beautifully.

The contrast between golden zucchini and cool cucumber, paired with the heartiness of the potatoes and the creaminess of the avocado, creates a truly satisfying combination. And the best part? It’s entirely plant-based — ideal for anyone following a vegan diet or simply looking to enjoy more wholesome, meat-free meals.

Ready in under 30 minutes, this colorful salad is set to become a go-to favorite on warm days — light, nutritious, and irresistibly tasty.

Ingredients (serves 4):

• 2 medium zucchinis

• 1 large cucumber

• 2 medium potatoes (cooked and cooled)

• 1 ripe avocado

• 6 cherry tomatoes

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• Salt and freshly ground black pepper, to taste

• Seeds for topping (black sesame, flax, or a seed mix of your choice)

Instructions:

1. Wash all the vegetables. Slice the zucchini into thin rounds and sauté them in a bit of olive oil until lightly golden. Set aside.

2. Slice the cucumber into half-moons and the potatoes into rounds.

3. Dice the avocado and drizzle with a little lemon juice to prevent browning.

4. Cut the cherry tomatoes in half.

5. On a large serving plate or dish, layer the potatoes, cucumber, sautéed zucchini, and cherry tomatoes.

6. Top with the diced avocado, and season generously with salt, pepper, and your favorite seeds.

7. Finish with a drizzle of olive oil and a few more drops of lemon juice, if desired.

Serve immediately, or refrigerate for up to 2 hours before serving.