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Avocado Pasta Salad
Prep: 10 mins
Cook: 5 mins
Serves 4 as a side dish
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IngredientsSalad Ingredients:
Dressing Ingredients:
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Method |
Nutrition Information Per Serving
Serving size: 132g| Energy kJ (kcal) | 914 (218) |
| Protein (g) | 7 |
| Fat (g) | 9 |
| Saturated (g) | 1.4 |
| Carbohydrate (g) | 23 |
| Sugars (g) | 2 |
| Sodium (mg) | 111 |
| Iron (mg) | 2 |
| Vitamin C (mg) | 7.2 |
| Vitamin A (µg) | 108 |
| Magnesium (mg) | 72 |
| Folate (µg) | 82 |
This recipe provides over a quarter of an adults’ recommended daily fibre intake and the vitamin C from the vegetables and the haem iron from the meat (if served alongside red meat) will increase the non-haem iron absorption from the whole meal.
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Serves: 4
Prep:
20 mins
Cook:
1 hour 30 mins
Suitable Cuts: Lamb Shoulder, Diced Lamb Shoulder, Lamb Neck Chops
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Add 4 cups of water to a large pot and bring to boil. Add a pinch of salt and the pasta. Stir gently. Cook for 5-7 minutes or until the pasta is soft. Remove from heat and drain the water.
To make the pesto add 1 avocado, lemon juice, garlic clove, 1 cup of basil, baby spinach and salt to a food processor and blend until smooth.
In a large bowl, add the pasta, pesto, sliced avocado, cherry tomato and remainder of the basil. Toss everything together until evenly coated. Season to taste with more salt.
This salad can be kept covered in the fridge.
For more fruit and vegetable inspiration visit 5aday.co.nz