Ingredients:
Salad
8 oz gluten-free, spelt, or whole wheat pasta
1 yellow or orange bell pepper, finely chopped
1 cup chopped broccoli florets, lightly blanched
1 cup frozen corn, thawed
1/2 cup diced red onion
Handful of broccoli sprouts or sunflower sprouts for garnish
Dressing
1 ripe avocado, pitted
1 garlic clove
1/4 cup chopped fresh basil
1/4 cup sunflower seeds
1/4 cup lime juice
1/2 cup extra-virgin olive oil
Sea salt and pepper, to taste
Directions:
- Make the salad: Bring large pot of water to a boil. Add pasta and cook according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
- In large salad bowl, combine bell pepper, broccoli, corn, and red onion.
- Make the dressing: Using food processor, combine avocado, garlic, basil, sunflower seeds, lime juice, extra-virgin olive oil, and sea salt and pepper. Blend until smooth and creamy. If the avocado you’re using isn’t soft, you may need to add a touch more olive oil or water to make dressing creamier.
-
Add cooked pasta to salad bowl containing vegetables, and mix. Pour dressing over top and mix until combined. Top with broccoli or sunflower sprouts. Refrigerate for 2 hours before serving or enjoy immediately.
Serves: 4
509 calories / 9 g protein / 40 g fat / 37 g carbs (5 g sugar, 8 g fiber) / 19 mg sodium
For more recipes like this visit alive.com
Image Source: Alive.com
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