Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing
Prep Time 25 minutesmins
Total Time 25 minutesmins
Ingredients
For the salad:
2medium zucchinis
1pintcherry tomatoesquartered
3celery ribsdiced
½red oniondiced
3carrotspeeled, diced
15ozcan chickpeasdrained, rinsed
1large bell pepperdiced
1/2cupsliced almonds
For the dressing:
1large ripe avocado
?1/4 cup extra virgin olive oil
?1 ½ tablespoons red wine vinegar
1small garlic clove
1rounded tablespoon Dijon mustard
1tablespoonfresh lemon juice
salt and pepperto 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.
Recipe Notes
Per serving (1 out of 6) - Calories: 363, Fat: 13g, Saturated Fat: 2g, Carbs: 52g, Fiber: 16g, Sugars: 13g, Protein: 16g, Sodium: 57mg