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Avocado Tips:
Speed Up Ripening: Place avocados in a paper bag with ripe bananas. The ethylene gas released by the bananas will help the avocados ripen faster.
Storage: Once ripe, avocados can be stored in the fridge for 4-6 days.
Prevent Browning: To store a cut avocado, brush the exposed surface with lemon or lime juice, then wrap it in plastic before refrigerating. This helps slow down browning.
Freezing: Have extra ripe avocados? Scoop out the flesh, add 1/2 tablespoon of lemon juice per avocado, puree in a blender, and freeze in a freezer bag. Defrosted avocado works wonderfully in recipes like this one or for guacamole.
Skin Benefits: Don’t toss those avocado peels! Rub them on your elbows or heels to enjoy some of their natural skin-nourishing benefits.
“A creamy, refreshing pasta salad featuring ripe avocados, fresh vegetables, and a zesty dressing. Perfect for a light meal or a crowd-pleasing side dish!”
Ingredients
For the Salad:
8 ounces pasta (penne, rotini, or bow-tie)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup cucumber, diced
1/2 cup sweet corn, cooked or canned (drained)
1/4 cup fresh cilantro or parsley, chopped (optional)
For the Dressing:
1 ripe avocado
1/4 cup olive oil
2 tablespoons fresh lime juice (or lemon juice)
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon cumin (optional, for a smoky flavor)
Salt and black pepper, to taste
2 tablespoons water (to thin the dressing if needed)
Instructions
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