Strawberry Avocado Pasta Salad with Strawberry Pomegranate Dressing

Perfect for your summer BBQ

This salad is perfect for your summer backyard BBQs. As a dairy-free recipe, it’s perfect with chicken, steak, or fish. I would even pair it with lamb. It’s also egg free so it will hold up to summer heat.

This salad is loaded with super foods and heart healthy fats. On it’s own, it’s a great vegetarian lunch.

The dressing gets a tangy twist from pomegranate molasses which adds an interesting note to the sweet strawberries.

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Strawberry Avocado Pasta Salad

Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins
Course Salad, Side Dish

Equipment

  • Blender

Ingredients
  

For the Salad

  • 3 cups Spinach
  • 1 cup Arugula
  • 8.8 oz box Chickpea Rotini cooked according to package instructions and cooled slightly
  • 1 cup Strawberries sliced
  • 2 Avocados diced
  • 1/4 cup Walnuts roughly chopped

For the Dressing

  • 1/2 cup Strawberries
  • 1/4 cup Lime Juice
  • 1/4 cup Olive Oil
  • 1 tbsp Pomegranate Molasses
  • Salt and Pepper to taste

Instructions
 

For the Salad

  • Combine the salad ingredients in a large bowl. Add the dressing and toss to combine.

For the Dressing

  • Add the dressing ingredients to a blender. Blend until smooth.
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Pair it with

Apricot Jalapeno Chicken Thighs


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