Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Sc
Try this Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Sc recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1/2 avocado
- for the dressing:
- for the rest:
- 1 medium zucchini blade c
- juice of 1/2 lime
- 2 tbsp coconut milk
- 1/3 cup cooked quinoa
- 2 tsp minced cilantro
- 1.5 tsp coconut flakes
- 3 pieces
- 1/4 cup green peas
- 2-3 scallion stalks diced
- 1/4 cup cubed feta
- Carbohydrate 38.333919787705 g
- Cholesterol 0 mg
- Fat 23.4050260395293 g
- Fiber 12.4378018771974 g
- Protein 9.48266145809257 g
- Saturated Fat 8.2722970813181 g
- Serving Size 1 1 Serving (458g)
- Sodium 127.313645811536 mg
- Sugar 25.8961179105076 g
- Trans Fat 2.85918427083355 g
- Calories 373 calories
In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside. In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside. Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.
