Even though we’re at the end of summer that doesn’t mean it’s time to go back to old habits. Even a bbq sides can be healthy! Here’s a great way to make a pasta salad sans the fatty mayo dressing. I also like using quinoa pasta, because it doesn’t leave me feeling heavy and bloated since it’s gluten free. Cheers to a great Labor Day!
1 whole roasted organic chicken – shredded
1 cup fusilli quinoa pasta – cooked
1 bunch asparagus – roasted
¼ cup shredded carrot
2 cups slaw mix (shredded red & green cabbage)
½ cup cherry tomatoes
½ lemon – zested
1 avocado – small dice
1 tbsp wholegrain mustard
½ lemon – juiced
¼ cup olive oil
Whisk mustard and lemon whilst adding oil to incorporate. Add drizzle of cold water if too thick at end of whisking. Add crushed black pepper.
To Assemble: add all salad ingredients together in a large mixing bowl and drizzle vinaigrette in to coat. Toss gently.
Taste and season with S&P.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.