This salad is a fresh and light take on pasta salad with the robust flavors of lemon, bacon, and basil. Great to take to a BBQ, potluck, or tailgate event because it's easy to prepare, beautiful, and a light alternative to the heavy foods and starches at most events. It took me less than 5 minutes to make other than cooking the bacon off. My julienne vegetables peeler is my new favorite kitchen tool. If you've been missing out on pasta this is the ultimate low-carb alternative! Enjoy! :-)
Candida Diet, Dairy-Free, Gluten-Free, Paleo
|My peeler is an OXO, picked it up|
locally at Foxfire for $8.
2 yellow squash
1 red bell pepper, finely chopped
3 pieces bacon, cooked and chopped
1-1/2 tbl. extra virgin olive oil
juice of 1-1/2 lemons
zest of 1 lemon
2 tbl. red onion, finely chopped
5 fresh basil leaves, finely chopped
1 avocado, cubed
sea salt and pepper to taste
|Tan's lunch: chicken salad |
sandwich on gluten-free bread
with delicious salad.
1. Julienne zucchini and yellow squash with peeler. Peel until you reach the seeds then rotate around. Seeds can be bitter when consumed raw and lead to a grainy texture. Separate pieces with hands.
2. Combine julienne vegetables with all remaining ingredients and mix well.
3. For best flavor, chill for 30 minutes before serving.
*Photos and recipe by Keri Rogers.
Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator. She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning. Healthy living is about the whole pictures of wellness... find your path to living well.
BAYA... Be As You Are!
Contact for details: Website BAYAWellness@gmail.com or 864-430-1275