dressing/sauce•lunch•side
Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing
For Gastroesophageal Reflux Disease Gerd
Alkaline
0 kcal
0 gfat
0 gcarbs
0 gprotein
Nutrition Notes
Alkaline *
The recipe is alkaline-friendly, featuring several vegetables, legumes, and healthy fats, and avoids...
For Esophageal Reflux Gerd *
Most ingredients are GERD-friendly. However, tomatoes, onions, and garlic could trigger reflux in so...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- For the salad:
- 2 medium zucchinis
- 1 pint cherry tomatoes (quartered)
- 3 celery ribs (diced)
- ½ red onion (diced)
- 3 carrots (peeled, diced)
- 15 oz can chickpeas (drained, rinsed)
- 1 large bell pepper (diced)
- 1/2 cup sliced almonds
- For the dressing:
- 1 large ripe avocado
- ?1/4 cup extra virgin olive oil
- ?1 ½ tablespoons red wine vinegar
- 1 small garlic clove
- 1 rounded tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- salt and pepper (to taste)
Preparation
- 1
Step 1
Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside. - 2
Step 2
Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve. Bon appetit!
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