Zucchini noodle salad with quinoa and avocado dressing
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When my parents-in-law come to visit, they always have plenty of grilled meat and crispy sausages in their luggage - fresh and tasty from a small Black Forest butcher shop. The two know exactly that they give us a huge pleasure. After all, we never think twice, but spontaneously grilled after a brief weather check, as often as possible. Grilling means for me sociability, enjoyment and time in the fresh air, instead of the stove :) Yesterday we took advantage of the fantastic weather again and relaxed with friends in the garden grilled. As a side dish, besides fresh herb bread, there was a wonderful zucchini noodle salad with quinoa and avocado dressing. Do you fancy the recipe?
Friends of Glass
Glass has an infinite number of lives. It can be recycled as often as you like, which is why Friends of Glass also call for properly recycling empty jars, such as jam jars, rather than disposing of them in household waste.When shopping in the supermarket, I therefore grab as often as possible to glass packaging. With peas and corn, juices, passed tomatoes or jam, I even buy only glasses.
To serve my zucchini noodle salad, I used an empty jam jar and a glass of corn, for the lime-mint-water an empty one Glass passed tomatoes.Boil 150 ml of water in a saucepan. Add the quinoa and simmer for 15 minutes. Strain off excess water and let the quinoa rest for 15 minutes.
The recipe results in a large or two small glasses of lettuce
8 WW SmartPoints per person using fat-reduced feta and coconut milk.
And now enjoy every beautiful sunny day and enjoy the zucchini noodle salad! Maybe even the barbecue:)
You can find it on my blog other recipes that I have done in the glass. Maybe you'd like to browse a bit:
Healthy marmalade with summer berries and chia seeds
Refreshing orange and carrot smoothie
Baking mix for apple and cinnamon Muffins
Banana Chiapudding
Coconut Quark with Mango and Nuts