Mason Jar Zucchini Noodle Salads
If you have roughly 25 minutes to spend in the kitchen, Mason Jar Zucchini Noodle Salads might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 487 calories, 17g of protein, and 32g of fat. For $3.43 per serving, you get a main course that serves 1. A mixture of asparagus, feta, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Inspiralized. 931 person were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, you might also like recipes such as Mason Jar Zucchini Noodle Salads, Two make-ahead mason jar salads {for winter}, and Pomegranate and Pear Salad from Mason Jar Salads.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3 asparagus stalks, chopped into 1" pieces
1/2 avocado
2 tsp minced cilantro
1.5 tsp coconut flakes
2 tbsp coconut milk
1/3 cup cooked quinoa
1/4 cup cubed feta
1/4 cup green peas
juice of 1/2 lime
2-3 scallion stalks, diced
1 medium zucchini, Blade C
Equipment:
food processor
canning jar
colander
sauce pan
bowl
Cooking instruction summary:
In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.
Step by step:
1. In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta.
2. Put the lid on the mason jar and refrigerate for later use.
Nutrition Information:
covered percent of daily need
