Dive into a symphony of flavors and textures with this vibrant This nourishing dish is bursting with fresh vegetables, hearty pasta, protein-packed eggs, and a zesty homemade dressing, making it a perfect meal for a light lunch or a satisfying dinner. It’s simple to prepare and truly a feast for the eyes and the palate.
📜 Ingredients
Mixed greens (spinach, arugula, spring mix) 4 cups
Fusilli pasta 1 cup, uncooked
Cherry tomatoes (red and yellow) 1.5 cups
Cooked beetroot 2 medium, sliced or quartered
Canned cannellini beans 1 can (15 oz), rinsed and drained
Kalamata olives 1/2 cup, pitted
Large eggs 3-4
Ripe avocado 1, sliced
Olive oil 3 tablespoons
Lemon juice 2 tablespoons
Dijon mustard 1 teaspoon (ensure halal, alcohol-free)
Garlic clove 1, minced
Dried oregano 1/2 teaspoon
Salt to taste
Freshly ground black pepper to taste
📝 Instructions
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