​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. 

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