PACK-ABLE ZOODLE MASON JAR SALAD RECIPE

 

Here is a packable option you can easily take with you on the go. Zoodles aka zucchini noodles remain a staple in my meals, especially during summer. They’re light and tasty and a lower-carb option as compared to pasta. Don’t get me wrong… I won’t be giving up pasta anytime soon but there’s something about the warmer weather that I actually enjoy zoodles more.

And, if I’m being totally honest… zoodles free up a carb serving for me so I can enjoy a little bit of a treat with this meal instead. Lately, I’ve been hooked on a small serving of Italian ice… it pairs well with this meal if you’re wondering haha. 

Back to this recipe… it’s a great option to eat outside of the home. The avocado style dressing is delicious. And, chilled zoodles are better than you think!

INGREDIENTS:

1 (5.3 oz) container plain Greek yogurt

1 avocado, halved and pitted

2 small scallions, roughly chopped, divided

2 tsp water

2 tsp lime juice

1/2 tsp sea salt

1 cup shredded rotisserie chicken

1 medium tomato, diced

1/2 cup canned black beans, rinsed and drained

1 spiralized zucchini

INSTRUCTIONS:

Place yogurt, avocado, 1 scallion, water, lime juice and salt in a blender. Process until smooth. If it’s too thick, add more lime juice or water.

Divide yogurt/avocado mixture between 2 mason jars. Layer remaining ingredients (chicken, tomato, beans and noodles on top of the dressing. 

Refrigerate until ready to serve; when reason, toss all ingredients in the dressing and enjoy.

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