sexta-feira, 14 de abril de 2017

Avocado macaroni salad

Avocado macaroni salad

Healthy, refreshing avocado macaroni salad, perfect for summer! Vegan recipe.
2 cups dry elbow macaroni
¼ cup diced red onion
1 avocado, well-mashed
1 and ½ tablespoons prepared mustard
1 teaspoon lemon juice
1 teaspoon agave nectar (or 2 teaspoons brown rice syrup)
salt and pepper, to taste
⅓ cup diced celery
⅓ cup diced red bell pepper
1 tablespoon minced fresh parsley

Cook the macaroni according to package directions, then rinse it in cold water and drain it.
Use a small bowl to soak the diced red onion in cold water (this helps remove the "bite" from it). Let it soak for 5 to 10 minutes.
Meanwhile, whisk together the mashed avocado, mustard, lemon juice, and agave nectar. Season to taste with plenty of salt and pepper.
Drain the red onion and fold it together with the macaroni, avocado mixture, celery, bell pepper, and parsley. Have another taste of everything together and adjust seasoning as needed.
This avocado macaroni salad is best kept cold and served the same day that it is prepared, due to the tendency of avocado to oxidize. However, I did test out leftovers and personally found it acceptable up to the 48 hour mark.

My pasta recipes usually tell you explicitly not to rinse the pasta, but this time you should, since we're using it in a cold salad.

The richness of avocado means that this dressing will need plenty of seasoning (salt). You may want additional acid too, but I'll leave that up to you!

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