Place avocado, yogurt, garlic, shallot, lemon juice, and parsley in a blender; cover. Blend until smooth. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
Evenly layer celery, bell peppers, onion, cucumber, spinach, tomatoes, cheese, olives, and zucchini on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.