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Can you tell that my local discount grocery store has had a sale on avocados lately?  This recipe was a crime of opportunity, largely inspired by Pinterest.  (More specifically: http://pinterest.com/pin/440438038528348685/)  I always seem to have cilantro on hand because it’s so useful in Latin, Asian and fusion cuisines.  Also, I am rarely without limes because for the same reason as I have cilantro plus  they’re vital to my daily Tom Collins.

I love how quick, simple and healthy this recipe is, and perfect for a cooling lunch when you’ve got a busy day.  If you were to use this sauce over whole wheat or veggie pasta, it would be so flippin’ healthy you might have to chase it with a handful of cookies just so your body doesn’t freak out.

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Avocado Pasta Salad 

Serves 4 as a side dish or lunch – cost approx $.58 per serving

Ingredients

  • 1 lb pasta, cooked and cooled ($.89)
  • 1 cup plain yogurt ($.18 with homemade!)
  • 1/2 bunch cilantro ($.25)
  • 1 lime, zest and juice ($.20)
  • garlic salt, to taste
  • 1 ripe avocado, flesh scooped out ($.50)

Mix all ingredients except the pasta and blend in your blender, Magic Bullet, immersion blender or food processor.  Taste and adjust the seasonings as necessary.  Toss the sauce with pasta, cool and enjoy.

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