I have found the dish I want to bring to every potluck from now on.
Except I don’t really go to potlucks. But if I did, I’d bring this always. So full of vegetables, and the dressing is INSANE (in a good way).
It has been one heck of a week. On Monday, I turned 28. There was Chinese food, great friends and so much cake (funfetti with pink frosting, perfect for a 28 year old).
Alyssa and I decided the cake must be magic, because we both had AMAZING runs on Tuesday. She busted out some crazy fast mile repeats, and I did a 6 mile run with 4 tempo miles all under 7:00 min/mile!
We started a space unit at school, and this week the kids made Alka Seltzer rockets. I love my job.
Today I went for my second run of the week (I guess I’m going for quality, not quantity at the moment) and ended up doing 4.5 miles at 7:30 min/mile. It didn’t even feel that hard! I don’t know where this speed came from– or if it will stick around — but I like it.
I just made a few changes to this salad as it was originally written on Ashley’s beautiful blog. I served it over a bed of mixed sprouts, which was heavenly, and I left the sweetener out of the dressing. There are so many little tweaks you can make to personalize it!
Ingredients
- 8oz whole wheat or spelt pasta
- 1 small head broccoli, cut into small florets
- 12 spears asparagus, cut into 1" lengths
- 1.5 cups cherry tomatoes, halved
- 1 red bell pepper, cut into thin 1"-long slices
- 1/4 cup sunflower seeds
- 3-4 cups mixed sprouts
- 1 avocado
- 1/4 cup olive oil
- 2.5 cloves garlic, minced
- 1/2 cup fresh dill, loosely packed
- juice of two lemons
- salt and pepper, to taste
Instructions
- To make the dressing, combine all ingredients in a small blender or food processor and adjust seasonings to taste.
- To make the salad, cook the pasta according to package directions. Drain and rinse under plenty of cold running water. Drain well, then place in a large bowl.
- Steam the broccoli and asparagus for 2-3 minutes, until just tender. Plunge into ice water to stop cooking, then drain well.
- Add to the pasta along with the other vegetables, then toss with about half the dressing, adding more as desired. Serve over sprouts and top with sunflower seeds.
Yum! I love avocados and this sounds like a wonderful summer salad!
This sounds great! Definitely trying it.
Looks delicious, and HAPPY BIRTHDAY! I just made a funfetti cake for a coworker, haha! I have a feeling mine won’t make me (and my big baby belly) go for any great runs though.