Easy-peasy summer salad with a delicious dressing with just the right amount of kick. This makes quite a lot of dressing. Store it in a jar in the fridge and add it to the salad just before serving :)
SALAD INGREDIENTS
DRESSING INGREDIENTS
DIRECTIONS
- 2 cups uncooked penne pasta (can be gluten free if you like)
- 1 tsp salt
- 1 punnet cherry tomatoes, halves (I found multi-coloured tomatoes)
- 3 handfuls spinich, rinsed, sliced roughly
- 3 large portabella mushrooms, thickly sliced
- 1 tablespoon coconut oil OR olive oil
- 1/2 green capsicum, chopped
- 1/2 red capsicum, chopped
- 1 avocado, chopped
- 1 mango, chopped/cubed
DRESSING INGREDIENTS
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar (I used coconut sugar which tastes amazing)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon wholegrain mustard
- 1 teaspoon onion powder
- 1 large clove garlic, crushed
- salt and pepper to taste
DIRECTIONS
- Boil about 5 cups of water with the salt in a pot. Once rolling boil, add the pasta and cook uncovered for around 15 minutes or until pasta is al dente. Strain and place in a large salad bowl (with other ingredients).
- heat a frypan over a medium heat, add coconut or olive oil and cook the mushrooms. Stir and flip the mushrooms so they are cooked on all sides.
- Place the rest of the salad ingredients in a large salad bowl.
- Add pasta and mushrooms to the bowl.
- Place all dressing ingredients into a jar. Screw the lid on and shake until well mixed.
- Serve up the salad and drizzle with the dressing.