The avocado obsession continues! Avocado is just such a versatile food – it can be used in sandwiches, in frittatas, in tacos, as a spread, as a dip in guacamole, baked and stuffed, or, like here, as a dressing.
I can’t get enough avocado and it’s full of healthy fats, so don’t fear the avocado: embrace it!
This easy pasta salad is all cold assembly, so no need to turn your oven or stovetop on for this one. You just prepare the dressing and toss it with all of the other ingredients for an easy, go-to pasta salad.
Since avocado easily browns, unfortunately, this salad doesn’t keep well in the refrigerator. It’s one of those pasta salads you should make to bring to a potluck or simply make for lunch.
I love the crunchy texture with the creamy avocado-mustard dressing. I’m also a mustard freak, so anything with that delicious tanginess is my jam.
I hope everyone’s having an amazing week – things are really ramping up here work-wise. We have a full videoshoot week (we’re literally filming 18 videos this week over 3 days, eek!) Make sure you stay tuned on Instagram!
My goal is to have this blog setup for my maternity absence in the next 2 weeks. I just want to let my body truly relax in the last few weeks and not be rushing around to get everything done. Wish me luck!
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12Β points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Serves 6
25 minPrep Time
25 minTotal Time
Save RecipeIngredients
- For the salad:
- 2 medium zucchinis
- 1 pint cherry tomatoes, quartered
- 3 celery ribs, diced
- Β½ red onion, diced
- 3 carrots, peeled, diced
- 15oz can chickpeas, drained, rinsed
- 1 large bell pepper, diced
- 1/2 cup sliced almonds
- For the dressing:
- 1 large ripe avocado
- ?1/4 cup extra virgin olive oil
- ?1 Β½ tablespoons red wine vinegar
- 1 small garlic clove
- 1 rounded tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
Instructions
- Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside.
- Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve.
Notes
Per serving (1 out of 6) - Calories: 363, Fat: 13g, Saturated Fat: 2g, Carbs: 52g, Fiber: 16g, Sugars: 13g, Protein: 16g, Sodium: 57mg
16 comments