Avocado and Pasta Salad With Coriander Recipes

Ingredients :

1 1/4 cups pasta shells or bows

3 3/4 cups chicken stock

4 stalks celery, finely chopped

2 avocados, chopped

1 clove garlic, peeled and chopped

1 tbsp finely chopped fresh coriander, plus some whole leaves to garnish

1 cup grated sharp Cheddar cheese

Dressing :

2/3 cup extra virgin olive oil (cold pressed is best)

1 tbsp cider vinegar

2 tbsp lemon juice

grated rind of 1 lemon

1 tsp Dijon mustard

1 tbsp chopped fresh coriander

salt and pepper

1. Bring the chicken stock to the boil, add the pasta, and simmer for about 10 minutes until just cooked.
2. Drain and cool under cold running water.
3. Mix the celery, avocados, garlic and chopped coriander in a bowl and add the cooled pasta.
4. Sprinkle with the grated Cheddar.
5. To make the dressing place all the ingredients in a food processor and process until the coriander is finely chopped.
6. Serve separately, or pour over the salad and toss before serving.
7. Garnish with coriander leaves.

Served as one of a variety of salads or alone, this tasty combination is sure to please. The dressing is fairly sharp, yet tastes wonderfully fresh.

Serves 4

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