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Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

Prep Time25 mins
Total Time25 mins

Ingredients

  • For the salad:
  • 2 medium zucchinis
  • 1 pint cherry tomatoes quartered
  • 3 celery ribs diced
  • ½ red onion diced
  • 3 carrots peeled, diced
  • 15 oz 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 ½ 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