Guacamole Pasta Salad (makes 2 servings)
*Note: I've started cooking up big batches of beans and storing them in 1 cup containers in the freezer for easy additions to meals. You could also use canned or cook up some dried, though that will take a little more prep time. I usually cook 1 cup of dry lentils w/ 3c of water for 30m with the lid cracked (makes around 2.5-3c of beans cooked). And adding a bay leaf to the beans always adds a nice flavor as well.
- 2 cups of baby shell pasta
- 1 avocado, cubed and mushed
- 1 lime, juice and zest
- 1 heaping tbsp of mayo (can be subbed or omitted to make this dish vegan)
- Bunch of cilantro, chopped (whatever is to your liking)
- 1c of lentils, precooked* (for added protein)
- A couple sun-dried tomatoes, chopped (or fresh tomatoes)
- Seasonings: salt/pepper/cumin
- Garnish: chopped jalapeño bits
- (I think this dish would also be good with onions and evoo {extra virgin olive oil}, but I didn't add it this time.)
- First, cook up the pasta in some boiling, salted, and oiled water. Check your pasta packaging for cooking times. I cooked mine about 5-7m.
- While the pasta is cooking, chop up the avocado, juice the lime, etc. I mushed mine up like a real guac and only went with 1 tbsp of mayo, b/c I didn't want it to overpower the deliciousness of the avocado. If you want, you could even make a big batch of guac and save some for later before adding the mayo.
- Lastly, strain the pasta and mix it all up. This pasta salad is easily doubled, good chilled or room-temp.
*Note: I've started cooking up big batches of beans and storing them in 1 cup containers in the freezer for easy additions to meals. You could also use canned or cook up some dried, though that will take a little more prep time. I usually cook 1 cup of dry lentils w/ 3c of water for 30m with the lid cracked (makes around 2.5-3c of beans cooked). And adding a bay leaf to the beans always adds a nice flavor as well.
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