- Serves: 6; 1 1/2 cups per serving
2 ounces spinach, chopped (about 2 cups)
1 small cucumber, quartered lengthwise and sliced crosswise (about 1 cup)
4 ounces cherry or grape tomatoes, halved (about 1 cup)
1 cup cooked shelled edamame (green soybeans)
1 small green or red bell pepper, chopped
1/3 cup finely chopped red onion
1/4 cup snipped fresh parsley
3/4 cup low-sodium spicy mixed-vegetable juice or low-sodium Bloody Mary mix
3 tablespoons fresh lime juice
1 medium garlic clove, minced
1 medium avocado, chopped
Red hot-pepper sauce (optional)
Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Transfer to a large bowl.
Add the spinach, cucumber, tomatoes, edamame, bell pepper, onion, and parsley, tossing to combine.
In a small bowl, stir together the vegetable juice, lime juice, and garlic. Pour into the pasta mixture, tossing to coat. Gently stir in the avocado. Cover and refrigerate for 1 to 4 hours before serving. Serve with the hot-pepper sauce to sprinkle on top.
Sodium Smarts: For 8 ounces of spicy mixed-vegetable juice, the regular variety can contain 600 mg or more of sodium. We call for the low-sodium product, which for the equivalent amount has less than one-third the sodium. Be sure to look for the lowest-sodium Bloody Mary mix you can find if you opt for that ingredient. Most regular mixes contain over 1,000 mg of sodium in 8 ounces.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 7.0 g
- Saturated Fat
- 1.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 4.0 g
- 0 mg
- 233 mg
- 40 g
- 8 g
- 5 g
- 11 g
- 58 mg
- 667 mg
2 starch, 2 vegetable, 1 fat
This recipe is reprinted with permission from American Heart Association Eat Less Salt, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.