A refreshing pasta salad packed with avocado, garlic and fresh basil leaves.
This flavoursome avocado pasta salad takes just 15 mins to cook and 10 minutes to prepare. It's a filling lunch or light dinner option that the whole family can enjoy together. Infused with Dijon mustard, sherry vinegar and red chilli,
Ingredients
- 200g penne pasta
- ½ clove garlic
- 1 large red chilli
- ½ red onion
- ½ tsp Dijon mustard
- 20ml sherry vinegar
- 2 limes, zested and juiced
- 100ml hemp seed oil
- 1tbsp crushed flaxseed
- 1 ripe avocado
- Handful of fresh basil leaves
- Flaked natural sea salt (optional)
- Freshly ground black pepper
WEIGHT CONVERTER
Method
- Cook the pasta according to the packet instructions. Strain and place under running water until completely cold. Drain well.
- Crush the garlic, with a little salt and place into a small mixing bowl.
- Finely chop the red chilli and red onion and add to the garlic, season with pepper.
- Spoon in the mustard, vinegar, lime zest and juice and flaxseed, mix well with a whisk.
- Pour in the hempseed oil and whisk again.
- Cut the avocado into two and remove the stone. Using a dessert spoon scoop out, throw away
- the skin. Cut the avocado into large chucks and place in the dressing to avoid discolouring.
- Mix the pasta and avocado together with the dressing, season to taste and serve with a tomato salad.
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