Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado, ripe
  • 1/2 cup Celery
  • 1/2 cup Cherry tomatoes
  • 1/2 cup Edamame
  • 1 Lemon, Juice of
  • 1/2 cup Red bell pepper
  • 1/2 cup Spinach, fresh packed
  • 1 1/2 cups Spiraled zucchini

• Condiments

  • 2 tbsp Kalalmata olives

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 2 tablespoons greek yogurt, plain
  • 1/4 cup Feta cheese

Found on sugarfreemom.com

Description

Ingredients

• 1 1/2 cups spiraled zucchini
• 1/2 cup shelled edamame
• 1/2 cup sliced celery
• 1/2 cup chopped red bell pepper
• 1/2 cup cherry tomatoes
• Optional:
• 1/4 cup feta cheese
• 2 tablespoons kalalmata olives
• 1/2 cup fresh packed spinach
• 1/2 ripe avocado
• juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Greek yogurt, plain, 2%
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Spiral or shred or thinly slice zucchini. Set aside.
• In a high powdered blender mix dressing ingredients until smooth.
• Pour 1/2 the dressing into the bottom of 2 mason jars.
• Add celery on top of dressing.
• Add peppers on top of celery then top with edamame or chicken.
• Sprinkle feta cheese then add tomatoes and olives.
• Last place 1/2 the spiraled zucchini into each mason jar.
• Cover and refrigerate. Last up to 5 days.
• Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.

Nutrition