Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Scallions and Feta
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 1
- For the dressing:
- 1/2 avocado
- 2 tbsp coconut milk
- juice of 1/2 lime
- For the rest:
- 1/3 cup cooked quinoa
- 2 tsp minced cilantro
- 1.5 tsp coconut flakes
- 3 asparagus stalks chopped into 1" pieces
- 1/4 cup green peas
- 1 medium zucchini Blade C
- 2-3 scallion stalks diced
- 1/4 cup cubed feta
In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.
Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander.
Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.