Zucchini Pasta Salad with Avocado Spinach Dressing

• 1 1/2 cups spiraled zucchini
• 1/2 cup shelled edamame
• 1/2 cup sliced celery
• 1/2 cup chopped red bell pepper
• 1/2 cup cherry tomatoes
• Optional:
• 1/4 cup feta cheese
• 2 tablespoons kalalmata olives

Avocado Spinach Dressing

• 1/2 cup fresh packed spinach
• 1/2 ripe avocado
• juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Greek yogurt plain, 2%
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Spiral or shred or thinly slice zucchini. Set aside.
2. In a high powdered blender mix dressing ingredients until smooth.
3. Pour 1/2 the dressing into the bottom of 2 mason jars.
4. Add celery on top of dressing.
5. Add peppers on top of celery then top with edamame or chicken.
6. Sprinkle feta cheese then add tomatoes and olives.
7. Last place 1/2 the spiraled zucchini into each mason jar.
8. Cover and refrigerate. Last up to 5 days.
9. Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.

This recipe was found at SugarFreeMom.com