JODY THOMAS

• 250g pasta shells (wholemeal, if possible)

• 1 tablespoon apple cider vinegar 

• 2 tablespoons cold-pressed extra virgin olive oil

• freshly ground black pepper to season

• pinch sea or himalayan salt

• 1 large ripe avocado

• juice and zest of 1 lemon

• 2 cloves garlic, minced

• 2 teaspoons warmed honey

• 6 shallots, finely sliced

• 2 tablespoons each finely chopped parsley and chives

 

Bring 2 litres water to a boil, add salt and pasta, cook until tender (approx 10-12minutes), drain and place in a serving bowl.  

 

Blend vinegar, oil and seasoning, pour over pasta and toss.  

 

Mash avocado flesh with lemon juice and zest, garlic and honey.  Add shallots, parsley and chives, then add to pasta and stir lightly. 

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I’ve been making this salad for the past 20 years, it never fails to please! 

 

Did you know avocados are a fruit?  Well, turns out they have one of the highest sources of protein than other fruits.  The monounsaturated fatty acids found in avocados help reduce bad cholesterol while maintaining the good cholesterol.   Avocados also contain plenty of blood pressure regulating potassium, an important mineral to support heart health.  Avocados are a good source of fibre and can dramatically increase the number of antioxidants you take in to support a healthy immune system.