Fusilli salad with avocado dressing

10 min.

CAPPELLO BIANCO FUSILLI

200 g

Apple cider vinegar

1 tsp.

Lemon juice

2 tsp.

Coconut milk

⅓ cup

Avocado

1 pc.

Mustard

1 tsp.

Sweet yellow bell pepper

1 pc.

Sweet red bell pepper

1 pc.

Boiled baby carrot

100 g

Cucumber

1 pc.

Yellow cherry tomatoes

100 g

Red cherry tomatoes

100 g

Red onion

1 pc.

Salt and pepper

to taste

PREPARATION:

Boil fusilli until al dente for 12 minutes in salted water in a large saucepan
Add vinegar, olive oil, lemon juice, coconut milk, diced avocado and mustard to the blender. Season with salt and pepper. Grind until smooth and set aside.
Cut yellow and red peppers into strips, carrots and cucumber - into circles, cherry tomatoes – in half, and red onions – into half rings. Put everything in a salad bowl.
Add cooked and cooled pasta to the bowl
Add an avocado dressing and stir using two spatulas, the salad is ready. Buon appetito!