Zucchini pasta salad in a jar
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Spiralized zucchini, edamame, celery, red pepper and tomatoes over a creamy avocado yogurt dressing. Makes two jars.
Ingredients
- 1 1/2 cups spiraled zucchini
- 1/2 cup shelled edamame
- 1/2 cup sliced celery
- 1/2 cup chopped red bell pepper
- 1/2 cup cherry tomatoes
- Optional:
- 1/4 cup feta cheese
- 2 tablespoons kalalmata olives
Avocado Spinach Dressing
- 1/2 cup fresh packed spinach
- 1/2 ripe avocado
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Greek yogurt plain 2%
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Equipment
- mason jars
- cutting board
- chef’s knife
- blender
Directions
- Cut the zucchini into spirals, shreds or thin slices and set aside.
- Blend the dressing ingredients in a high-powered blender until smooth.
- Pour half of the dressing into the bottom of each of two mason jars.
- Put the celery over the dressing.
- Layer the peppers over the celery, then add the edamame or chicken.
- Scatter the feta on top, followed by the tomatoes and olives.
- Finish each jar with half of the spiraled zucchini as the top layer.
- Cover and refrigerate.
- At mealtime, shake the jar hard, pour it onto a plate, and toss with a fork if needed.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps up to 5 days in the refrigerator. Safety: the dressing contains avocado (and chicken is an option); keep at 40 F or below and eat within 1 to 2 days for best quality and safety.
Nutrition
Serving: 359g | Calories: 340kcal | Carbohydrates: 19g | Protein: 12g | Fat: 27g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 913mg | Potassium: 940mg | Fiber: 8.1g | Sugar: 7.4g | Vitamin A: 2774IU | Vitamin C: 92mg | Calcium: 192mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; kalalmata olives counted as ripe olives (one 4-oz can 113 g), Greek yogurt plain counted as nonfat Greek yogurt. Brands and portions vary, so use it only as an approximation.