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Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Scallions and Feta

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 1

Ingredients

  • 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

Instructions

  • 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.