Introducing a vibrant and satisfying salad that blends fresh and hearty ingredients! This dish features a crisp base of spring mix, sweet bursts from sliced cherry tomatoes, and the sharp nuttiness of shaved Parmesan. Adding cooked Campanelle pasta gives it a satisfying, chewy, and dynamic texture. Tossed in a creamy avocado citrus dressing, the salad has a refreshing zest with the richness of ripe avocado balanced by a hint of bright lemon and lime. Perfect as a light lunch or a side dish, this salad is a delightful fusion of textures and flavors that will leave you craving seconds—and maybe thirds.

Come for the Campanelle, stay for the avocado dressing

Ingredients

For the dressing

• 1 ripe avocado, pitted

• ¾ cup water

• ¼ cup olive oil

• ¼ cup plain Greek yogurt

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh lime juice

• 1 tablespoon fresh dill

• 1 tablespoon fresh cilantro

• 1 tablespoon fresh parsley

• 1 garlic clove

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

For the salad

• 10 ounces spring mix

• 1 ½ cup cherry tomatoes, diced in half

• ⅓ cup grated parmesan

• ¾ cup Campanelle pasta, cooked to package instructions

1. Combine the ingredients in a blender. Blend until creamy, then transfer to a jar.

2. If the dressing is too thick, stir in a little more water to reach a drizzelable consistency, if desired.

3. Refrigerate until ready for use.

4. Toss dressing together with the spring mix, sliced cherry tomatoes, Parmesan, and cooked Campanelle pasta. Serve in chilled salad bowls.

Directions

BON APPÉTIT