California Avocado Macaroni Summer Salad
Nutritional Highlights (per serving)
|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||small clove garlic|
|1||pt.||grape tomatoes, halved|
|1||cup||fresh corn kernels (or frozen and thawed)|
|As needed||Basil and mint, chopped (garnish)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
*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.
Copyright © 2013, Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD: MealMakeoverMoms.com