Zoodle Pasta Salad with Creamy Avocado Dressing

Yield 6 hearty tasting portions

Pillar of Nutrition Eat the Rainbow, All in for Whole Grains

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Zoodle Pasta Salad with Creamy Avocado Dressing

Ingredients

Pasta and vegetables

• 8 ounces dried, whole grain spaghetti
• 1 teaspoon kosher salt
• 1 small zucchini
• 1 small cucumber
• 1 small carrot
• ¼ cup cilantro sprigs to finish

Creamy avocado dressing

• 1 avocado, peeled and pitted and cut in chunks
• 1 small cucumber, cut in half lengthwise then sliced in half moons
• 1 lemon, juiced
• 1 clove garlic, minced
• 2 tablespoons cilantro, minced
• ¼ teaspoon kosher salt
• Pinch of black pepper

Directions

Pasta and vegetables

1. Bring a large pot of water to a boil.
2. Add the pasta and salt and cook for 7 to 10 minutes until done.
3. While pasta is cooking, spiralize zucchini, cucumber and carrot and place in a large bowl.
4. Drain pasta and rinse with cold water until cool to the touch.
5. Add to the bowl with zucchini.

Creamy avocado dressing

1. Combine all the dressing ingredients in the container of an immersion blender or in a medium bowl.
2. Blend until creamy, thinning with water if too thick.
3. If no blender, mash avocado with a fork then whisk in remaining ingredients.
4. Taste and adjust seasoning.
5. Toss the dressing with the zucchini, cucumber, carrot and pasta.
6. Add cilantro sprigs and salt and pepper and toss again.
7. Serve immediately

Notes

Substitution and variations

• Use lime instead of lemon for a different citrus taste
• The dressing could also be a dip for vegetables.
• Try dill instead of cilantro

Something to Chew On

• Discover the healthy fat benefits of avocado
• What is the difference between mincing and slicing?
• What vegetables in this recipe need to be organic?