Salads

Lemon Cilantro Avocado Pasta Salad

182

Too GooD !!

4
2 1/2 c. dry Hodgson Mill’s bowtie pasta
2 c. spinach
1 bunch cilantro
1/4 c. onion finely diced
2 garlic cloves finely chopped
2 avocados diced
1 can chickpeas (or navy beans) drained and rinsed
1 c. cherry tomatoes cut in half

For the Dressing:
Juice of 1 med/lg or 2 small lemons
zest of 1 lemon
2 tsp. olive oil
1 tsp. agave
2 tsp. dijon mustard
1/2 tsp. cumin
dash of salt and pepper
1. Fill a pot with water and a sprinkle of salt and bring to a boil. Cook pasta until done, about 7-9 minutes. Once done, drain pasta and set aside and let cool. 2. Using a food processor (or a really good knife), process cilantro and spinach until it becomes finely chopped. 3. Add greens to a medium bowl and fold in diced garlic and onion. Next fold in tomatoes, avocado, and beans. Toss in cooked pasta, then pour dressing on top and fold into salad until coated. 4. Set in fridge for at least 10-15 minutes to let flavors set.
Nutritions

Calories
1555

Sodium
705mg
29% DV

Fat
97g
149% DV

Protein
58g
117% DV

Carbs
108g
36% DV

Fiber
42g
170% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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