Avocado Macaroni Salad

• Vegan

• Produce

  • 1 Avocado
  • 1/3 cup Celery
  • 1 tbsp Parsley, fresh
  • 1/3 cup Red bell pepper
  • 1/4 cup Red onion

• Condiments

  • 1 tsp Agave nectar
  • 1 tsp Lemon juice
  • 1 1/2 tbsp Mustard, prepared

• Pasta & Grains

  • 2 cups Elbow macaroni, dry

• Baking & Spices

  • 1 Salt and pepper

Found on yupitsvegan.com

Description

Ingredients

• 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

Directions

• 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.