Happy St. Patrick's Day every one! I decided tonight to make a green themed dinner in honour of this special day. Instead of making the traditional Irish stew tonight (although absolutely delicious) I felt like eating something not as heavy. I happened to have a perfectly ripened avocado and I knew I wanted to make a dressing out of it. To make this dressing more fresh and more GREEN I added a whole bunch of fresh flat-leaf parsley. With a few more ingredients I whipped this up in the food processor and presto I had a green sauce perfect for the occasion. The avocado really made the dressing nice and creamy which helped it to coat all around the pasta and veggies. Remember the rule of thumb with pasta salad... It really pays to have it sit altogether in all of it's goodness in the fridge. It'll make this pasta salad even more delish! Give this green pasta salad a try.

Serves 2 generously

Ingredients for dressing:

  • half a ripe avocado, flesh scooped out
  • 1 large bunch of parsley
  • coarse salt and freshly cracked black pepper
  • juice of half a lemon (more if needed)
  • a few dashes of tabasco sauce
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup of chicken stock

Ingredients for pasta salad:

  • 3 cups of cooked penne pasta
  • 3 green onions, chopped
  • 1 cucumber, quartered and diced
  • 1/2 cup of red bell pepper, diced
  • 1/2 cup broccoli florets, sliced in half
  • 1 salmon fillet, cooked through and flaked (about 1 cup)

1. In a food processor, add in the half of a avocado, parsley, salt, pepper, lemon juice, and tabasco sauce. Pulse it a few times to break the ingredients down a bit, then slowly drizzle in the olive oil and chicken stock. Add more olive oil or stock if you want a looser sauce. Taste for seasoning.

2. In a large bowl, combine all of the pasta salad ingredients together, leaving the salmon chunks for last. Pour the green sauce over on top and toss gently to combine. Flake in the salmon and gently fold it to ensure that the salmon doesn't break further. Taste for seasoning. Place plastic wrap over top of the bowl and put it into the fridge for a good 30 minutes or until ready to serve.

Cook's tip: I recommend that this pasta salad be eaten the same day. The avocado in the dressing, even with the addition of the lemon juice, will turn colour if left out for too long. Also, if you cannot cook fresh salmon for this than feel free to use canned salmon.

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