California Avocado Macaroni Summer Salad recipes

Ingredients

• 3 cups dried whole wheat blend macaroni
• 3 ripe Fresh California Avocados, halved, peeled and seeded
• 1/2 cup low-fat plain Greek yogurt
• 1/4 cup fresh basil, packed
• 1/4 cup fresh mint, packed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice, divided
• 1 teaspoon lemon zest
• 1 small clove garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pint grape tomatoes, halved
• 1 cup fresh corn kernels (or frozen and thawed)
• mint
• basil

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