Wow Your 4th of July Guests with this Pasta-less Zucchini Pasta Salad
You can never have too many main course recipes, so give Wow Your 4th of July Guests with this Pasta-less Zucchini Pasta Salad a try. This gluten free and dairy free recipe serves 2 and costs $3.28 per serving. One portion of this dish contains about 26g of protein, 41g of fat, and a total of 707 calories. It is brought to you by Inspiralized. A few people made this recipe, and 38 would say it hit the spot. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up juice of lime, red bell pepper, cilantro, and a few other things to make it today. Overall, this recipe earns a tremendous spoonacular score of 98%. Try 4th Of July Pasta Salad, 4th of July Fruit Salad Cones, and 4th of July Egg and Potato Salad for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 avocado, insides chopped
3/4 cup of black beans
1/4 tsp chili powder
2-3 tbsp cilantro, chopped
1/4 tsp cumin
1.5-2 ears of corn
1/2 medium garlic clove, minced
juice of 1/2 of a lime
1 tbsp lime juice
2 tbsp olive oil
3/4 cup onion, diced
4 tbsp pepitas (or more, if you like!)
1 red bell pepper, diced (about 3/4 - 1 cup)
3/4 cup of red kidney beans
salt and pepper, to taste (I like about 1/2 - 1 tsp of salt and 1/4 tsp pepper)
1/4 tsp Mexican seasoning (optional)
2 zucchinis, peeled and then spiralized
Equipment:
colander
sauce pan
knife
bowl
food processor
Cooking instruction summary:
In a saucepan, place in your corn and then enough water to cover the corn completely. Boil the water and after 2-3 minutes, pour corn into a colander, drain, pat dry, and shave off kernels into a large bowl, using a knife. Set aside.Combine all of the ingredients for the dressing and place in a food processor. Pulse until creamy and place aside, in the refrigerator.In the bowl with the corn, add zucchini noodles, pepitas, beans, cumin, Mexican Seasoning, chili powder, red bell peppers and onions. Pour in about 1/2 cup of avocado dressing and mix thoroughly to combine. Add more if desired. Top with more pepitas and serve.
Step by step:
1. In a saucepan, place in your corn and then enough water to cover the corn completely. Boil the water and after 2-3 minutes, pour corn into a colander, drain, pat dry, and shave off kernels into a large bowl, using a knife. Set aside.
2. Combine all of the ingredients for the dressing and place in a food processor. Pulse until creamy and place aside, in the refrigerator.In the bowl with the corn, add zucchini noodles, pepitas, beans, cumin, Mexican Seasoning, chili powder, red bell peppers and onions.
3. Pour in about 1/2 cup of avocado dressing and mix thoroughly to combine.
4. Add more if desired. Top with more pepitas and serve.
Nutrition Information:
covered percent of daily need
