Southwest Zucchini Noodle Mason Jar Salad with Avocado Dressing

• Gluten free

• Meat

  • 1 Chicken, cooked

• Produce

  • 1 Avocado, ripe
  • 1 Black beans
  • 1 Cauliflower
  • 1 handful Cilantro
  • 1 Garlic clove
  • 2 tbsp Green onions
  • 1/2 Jalapeno
  • 1 Spiralized zucchini
  • 1 Tomatoes

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1 (5.3-oz container Greek yogurt, plain fat free
  • 1/4 cup Sour cream, light

Found on yummyhealthyeasy.com

Description

Ingredients

• 1 ripe avocado
• 1 (5.3-oz) container plain fat-free Greek yogurt
• 2 Tbsp. sliced green onions
• ½ jalapeno, chopped
• 1 garlic clove, minced
• ¼ cup light sour cream
• handful cilantro (about ¼ cup)
• 1 tsp. fresh lemon juice
• ⅛ tsp. pepper
• ¼ tsp. salt
• cauliflower, chopped
• cooked chicken, diced
• black beans, drained and rinsed
• tomatoes, chopped
• spiralized zucchini

Directions

• Blend all the ingredients listed for the avocado dressing in a blender: avocado, yogurt, green onions, jalapeño, garlic, sour cream, cilantro, lemon juice, salt and pepper. Blend until combined and creamy.
• Pour dressing into bottom of Mason jars. The amount of jars you will fill depends on how much dressing you want in your mason jar salad.
• Place vegetables on top of avocado dressing in the order listed: cauliflower, chicken, black beans, tomatoes, spiralized zucchini. Place lid on top and refrigerate until ready to eat. Can eat straight from the jar or dump out into a bowl. Enjoy!

Nutrition