Summer pasta

avocado sauce with pico de gallo

70 degrees in March calls for a summer pasta! Light and delicious.

289 calories per serving | 10g protein | 15g fat | 28g carbs | 14g fiber

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INGREDIENTS | Makes 2 servings

• AVOCADO SAUCE

  • 1 avocado, scooped

  • 1/4 cup onion, roughly chopped

  • 1 jalapeno or 2 serrano peppers

  • 2 cloves garlic

  • 1 bunch cilantro

  • 1/2 tsp salt (to taste)

  • Juice of 1 lemon

• PICO DE GALLO

  • 1 tomato, chopped fine

  • 2 tbsp onion, chopped fine

  • 2 tbsp cilantro, chopped

  • 1 tbsp lemon juice

  • 1/2 tsp sea salt

• OTHER

  • 1/2 cup canned black beans, rinsed

  • 2 yellow squash or zucchini

DIRECTIONS

• Step 1 - Mix all ingredients for pico de gallo in a cup

• Step 2 - Blend all ingredients for avocado sauce (add 1-2 tbsp water if needed)

• Step 3 - Spiralize the squash or zucchini (do this right before eating as zoodles tend to get soggy)

• Step 4 - Toss zoodles and black beans in the sauce

Garnish with pico de gallo and serve

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