Servings: 3
Calories: 400kcal
Ingredients
- 200 g whole-wheat pasta
- 80 g light fresh mozzarella
- 20 small green olives
- 6 cherry tomatoes
- 4 radishes
- 1/2 cucumber ~150 g
- 1 avocado
- 1 handful baby spinach
- 1/2 red onion
- juice from a lemon and a half
- 1 tsp dried basil
- salt, chili salt and black pepper to taste
Instructions
- Prepare a pot on medium heat and boil the pasta according to the package instructions.
- Peel and finely slice half of the onion. Rub the slices with sea salt and leave aside.
- Cut the avocado in half, take the kernel out and scoop the pulp. Squeeze the juice from half a lemon and sprinkle the avocado in order to avoid oxidation.
- Cut the cherry tomatoes in quarters, do the same with the radishes and put them in a large salad bowl.
- Cut the cucumber in half and take out the seeds. Cut the remaining pulp in chunks/ slices and add them to the salad bowl.
- Add the olives and the mozzarella (cut or ripped into smaller chunks).
- Add the baby spinach, the pasta and the onion slices to the bowl.
- Season with the juice from the remaining lemon, salt, chili salt, black pepper and dried basil. Give it a toss and it's ready to serve.