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Ingredients
Pasta and Avocado Salad with Walnuts
- Ingredients
- 300 grams Farfalle
- 2 seedless Oranges
- 1 red chili pepper
- 1 stalk Celery
- 1 scallion
- 1 ½ ripe Avocados
- ½ lemon (juice)
- 2 garlic cloves
- 2 Tbsps honey
- 2 Tbsps medium-hot Mustard
- 2 Tbsps vegetable oil
- 2 Tbsps chopped Walnut
- Fresh herbs (for garnish)
- 1 handful Lettuce (such as Lollo Bionda or frisee, for garnish)
Cook the pasta in boiling salted water until al dente. Peel the oranges with a sharp knife and carefully cut the fillets from the separation membranes, collect the juice, and mix with the lemon juice.
Peel the garlic, very finely chop and mix with oil. Rinse the peppers, halve, remove seeds and ribs, and cut lengthwise into thin strips. Peel and pit avocado and cut into slices, reserve 4 slices for garnish and cube the remaining slices. Mix with the citrus juice.
Rinse the celery, cut into slices. Rinse scallions and cut into rings. Mix honey with mustard, oil, and garlic, stir until smooth. Add the citrus juice from avocados and stir. Combine all ingredients, except avocado slices and mix gently. Arrange on plates and serve garnished with avodaco slices, lettuce, herbs and walnuts.
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 10.5 g | (35 %) |