Description

Healthy, vibrant, and tasty, this Oil Free Parsley Macaroni Chopped Salad is a bowl of nutritiousness.

Ingredients

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Base Salad Ingredients:

2 cups green cabbage, fine chop
2 baby cucumbers, small dice
1 medium carrot, grated
1 cup grape tomatoes, diced *
6 green onions, thinly sliced
1 cup baby kale, finely chopped
2 cups cooked elbow macaroni (optional) *

Dressing Ingredients:

½ cup hummus
1 cup fresh baby spinach
1 cup fresh parsley
3 Tablespoons water
1 Tablespoon distilled white vinegar (+/-)
3 Tablespoons lemon juice (+/-)
2 teaspoons nutritional yeast
½ teaspoon garlic powder
pinch to ¾ teaspoon sea salt (+/-) *

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Instructions

If adding pasta, cook pasta according to package directions, drain and rinse with cold water, shake well to remove any excess water, set aside.
In the meantime, prepare and place all the Salad Base Ingredients into a large bowl, mix well, set aside.
Add the Dressing Ingredients into a high-speed blender. Blend on high until the dressing is creamy, emulsified, and smooth. Taste test for flavor, add more ingredients to reach the flavor you desire.
Pour the sauce over the salad ingredients (use less sauce if omitting pasta), mix well to completely coat the salad ingredients. Taste test, add more seasonings, if needed.
Serve and enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 3 to 4

*Nutritional Information: If using tahini free hummus, the fat content will drop significantly. Additionally, if using less pasta or no pasta, the carb content will drop significantly.