Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

INGREDIENTS
Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing
(298 cal)
1 tbsp sriracha sauce 90 cal
1/2 cup quinoa 249
1 tbsp Olive oil 119 cal
1 tsp Cumin, ground 22 cal
1/2 cup shredded provolone cheese 231 cal
not, if you don't mind a little scrubbing]
INGREDIENTS
1 1/2 cups spiraled zucchini
1/2 cup shelled edamame
1/2 cup sliced celery
1/2 cup chopped red bell pepper 1/2 cup cherry tomatoes
1/4 cup feta cheese optional
2 tablespoons kalalmata olives
Avocado Spinach Dressing 1/2 cup fresh packed spinach 1/2 ripe avocado
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt plain, 2% 1/4 teaspoon pepper
Instructions
Spiral or shred or thinly slice zucchini. Set aside.
In a high powdered blender mix dressing ingredients until smooth.
Pour 1/2 the dressing into the bottom of 2 mason jars.
Add celery on top of dressing.
Add peppers on top of celery then top with edamame or chicken.
Sprinkle feta cheese then add tomatoes and olives.
Last place 1/2 the spiraled zucchini into each mason jar.
Cover and refrigerate. Last up to 5 days.
Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.
Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing
(298 cal)
1 tbsp sriracha sauce 90 cal
1/2 cup quinoa 249
1 tbsp Olive oil 119 cal
1 tsp Cumin, ground 22 cal
1/2 cup shredded provolone cheese 231 cal
not, if you don't mind a little scrubbing]
INGREDIENTS
1 1/2 cups spiraled zucchini
1/2 cup shelled edamame
1/2 cup sliced celery
1/2 cup chopped red bell pepper 1/2 cup cherry tomatoes
1/4 cup feta cheese optional
2 tablespoons kalalmata olives
Avocado Spinach Dressing 1/2 cup fresh packed spinach 1/2 ripe avocado
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt plain, 2% 1/4 teaspoon pepper
Instructions
Spiral or shred or thinly slice zucchini. Set aside.
In a high powdered blender mix dressing ingredients until smooth.
Pour 1/2 the dressing into the bottom of 2 mason jars.
Add celery on top of dressing.
Add peppers on top of celery then top with edamame or chicken.
Sprinkle feta cheese then add tomatoes and olives.
Last place 1/2 the spiraled zucchini into each mason jar.
Cover and refrigerate. Last up to 5 days.
Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.
Use of this site is subject to our terms of service and privacy policy. All material provided on this website is provided for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition.
|