joyoushealth.com
Creamy Avocado Pasta Salad
SaladsDairy Freegluten-freeKid FriendlyVegan
I'm always coming up with new recipes where I can pack as many nutrients into a bowl of pasta as possible - enter my "Kid-Approved" Creamy Avocado Pasta Salad. One pasta I recently discovered is a healthier, heartier, fibre-rich and super-tasty option - meet my new favourite pasta: Chickapea pasta! It's gluten free, vegan, organic, kosher and comes packed with 23 grams of protein and 11 grams of fibre per serving. No added sugars, salt, or ingredients you can't pronounce.
Salad
- 1 box chickapea pasta
- 1 yellow or orange sweet pepper finely sliced
- 1 cup broccoli florets lightly blanched*
- 1 cup corn kernels**
- Half a red onion finely chopped
- Garnish: Sprouts microgreens or fresh basil
Dressing
- 1 avocado
- 1 garlic clove
- 1/2 cup fresh basil
- 1/4 cup sunflower seeds
- 1/4 cup lime juice
- 1/2 cup extra-virgin olive oil
- Sea salt and pepper to taste
In a large salad bowl, combine all the salad ingredients (excluding the pasta). Save garnish for topping once you've adding the dressing.
Using a food processor, add all of the dressing ingredients and blend until creamy. If the avocado you're using isn't soft, you may need to add a touch more liquid to make it creamier. In that case, you can add more olive oil or some water.
While you're making the dressing, boil a large pot of water and add the Chickapea pasta. Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long ;)
*Bring a pot of water to boiling, toss in broccoli and cook for 3 minutes or steam.You still want it to be crunchy.
**Fresh corn is best if you can get your hands on some!
2-4 servings depending on how hungry you are.