Welcome back, y’all! This week we have pasta salad number 2 of FIVE FOR THE FOURTH!
Start by cooking the noodles and allowing them to cool. I used sweet potato lentil noodles for this one. First time using those in a pasta salad. They weren’t awful, but next time I’ll stick with regular noodles. These ended up kind of crumbly. And dry.
Gather the rest of your ingredients- sea salt, avocado oil, dried cranberries, an avocado, a lemon, garlic, and, of course, broccoli.
Steam the broccoli. While that is happening, you can make the dressing. In your handy bullet blender, add the avocado (peeled and pitted, obviously), the avocado oil, the sea salt, a couple of garlic cloves, and some lemon juice. Blend until smooth.
Top the noodles with the dried cranberries and the steamed broccoli.
We were running low on Tupperware containers so I had to use this flimsy disposable one. That came back to bite me later when I attempted to shake the whole thing up to mix in the dressing and the lid didn’t maintain its integrity and I ended up with Creamy Avocado Dressing all over my second apron of the day. The first apron went in the laundry bin after a snafu making a loaf of bread during which I ended up wearing much of the ingredients. FIVE FOR THE FOURTH created a lot of laundry.
Add the dressing and mix it in really well. Use a solid container. There’s a reason there’s no photo of the finished, mixed up salad. Serve cold!
See you next week for number 3!