One of my favorite salads to make when I have fresh basil from the garden. Great potluck dish or served on its own for lunch.
Ingredients
Dressing
1 avocado, halved and pitted
3 cups baby spinach
15 almonds
2 garlic cloves
Juice of 1 lime
½ teaspoon fine grain sea salt
Dash of red pepper flakes (optional)
2 tablespoons olive oil
1/2 -1 cup of fresh basil (optional)
Salad
1 cup cherry tomatoes, halved
1/4 cup grated parmesan
2 -4 cups cooked brown rice pasta depending if you want this as a side dish or full meal
Instructions
Add the flesh of the avocado, spinach, basil, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor.
Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time.
Take a taste and adjust seasoning. Add olive oil and set aside.
Transfer cooked and rinsed pasta to a large serving bowl, add pesto and halved cherry tomatoes and mix well. Top with grated parmesan.
Serve immediately!
Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.
Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells.Garlic is used to enhance the taste of dishes with vegetables, meat or seafood.
It is also used to get a strong, nutty taste in the preparation of bread, toast and bruschettas (a piece of baked bread coated with mashed garlic and toppings, such as: olive oil, pepper, tomato, cheese, meat, etc.).
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