LCD – All Recipes, Salad
198 grams (7 ounces) of pasta shells (whole grain or gluten free*)
1 tablespoon vinegar (apple cider or balsamic vinegar)
2 tablespoons cold-pressed virgin olive oil
Freshly ground black pepper to taste
Pinch sea salt
1 large ripe avocado
Juice and finely grated zest of 1 lemon
2 garlic cloves minced
2 teaspoons warmed honey (or 1/2 teaspoon Nature Sweet Sugar Substitute)
6 spring onions finely sliced
2 heaped tablespoons each finely chopped parsley and chives
(NF, DF, V, GF*)
Bring 8 cups of water to a boil, add salt and pasta and cook until tender; drain and place in a serving bowl.
Blend vinegar, oil and seasoning and pour over pasta and toss.
Mash avocado flesh with lemon juice and zest, garlic and sweetener.
Add spring onions, parsley and chives, then add to pasta and stir lightly.