Avocado and Pasta Salad With Cilantro
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 768.91 ml fish stock or 768.91 ml vegetable stock
- 295.73 ml pasta shells or 295.73 ml bow tie pasta
- 4 stalk celery, finely chopped
- 2 avocados, chopped
- 1 garlic clove, peeled and chopped
- 14.79 ml finely chopped fresh cilantro, plus some whole leaves for garnish
- 236.59 ml grated aged cheddar cheese
-
For the dressing
- 157.80 ml extra virgin olive oil
- 14.79 ml cider vinegar
- 29.58 ml lemon juice
- 1 grated lemon, rind of
- 4.92 ml French mustard
- 14.79 ml chopped fresh cilantro
- salt and pepper
directions
- Bring the stock to a boil, add pasta and simmer for about 10 minutes until just cooked. Drain and cool under cold running water.
- Mix the celery, avocados, garlic and chopped cilantro in a bowl and add the cooled pasta. Sprinkle with the grated cheese.
- To make the dressing, place all the ingredients in a food proccessor and proccess until the cilantro is finely chopped. Pour over the salad and toss before serving. Garnish with cilantro.
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