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California Avocado Macaroni Summer Salad
Total Time: 25 min
Cook Time:
Prep Time: |
Cook Time:
Prep Time:
Nutrition Facts
Nutrition information
per serving
Serves: 8
Ingredients
3 cups dried whole wheat blend macaroni 3 ripe, fresh California avocados, halved, peeled and seeded 1/2 cup low-fat plain Greek yogurt 1/4 cup fresh basil, packed 1/4 cup fresh mint, packed 3 Tbsp. Extra virgin olive oil 3 Tbsp. lemon juice, divided 1 tsp. lemon zest 1 small clove garlic 1/2 tsp. kosher salt 1/4 tsp. black pepper 1 pt. grape tomatoes, halved 1 cup fresh corn kernels (or frozen and thawed) As needed Basil and mint, chopped (garnish)Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, place an avocado half in the bowl of a food processor or blender. Add the yogurt, basil, mint, olive oil, two-thirds of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.
- Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into 3/4-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice.
- Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.
Copyright © 2013, Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD: MealMakeoverMoms.com
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
California Avocados are naturally sodium and cholesterol free. Check out these heart-healthy avocado recipes.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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