1 avocado mashed

1 celery rib chopped

1 chopped hard boiled egg

1 Tablespoon of lemon juice

2 Tablespoons of low-fat yogurt

Pinch of salt

Hot sauce to taste

Mix everything together and put on a piece of toast. Yum!

Ingredients:

• 1 package of fusilli or rotini pasta (or pasta you like)

• small container of plain lowfat yogurt

• small jar of basil pesto 

• 2 tbsp fresh lemon juice

• 1 tsp sugar

• pinch salt

• pinch pepper

• 500g cherry tomatoes

• 100g walnuts

• 100 g Parmesan cheese

• fresh basil

• generous pinch salt

• generous pinch pepper

Directions:

1. Boil pasta until al dente according to the package directions. Drain and run under cold water until pasta has completely cooled. Set aside.

2. For the dressing: Combine the yogurt, pesto, lemon juice, sugar, salt and pepper. Place in the fridge until needed.

3. Chop 1 cup walnuts. Toast walnuts in a small pan for 5-7 minutes on medium-low. Stir the walnuts often to prevent burning.

4. Chop 2 packages of cherry tomatoes into halves.

5. Place cooled pasta in a large bowl and add the dressing along with the chopped tomatoes, toasted walnuts, Parmesan cheese, and generous pinch of salt and pepper. Stir until completely combined.

6. Chop 1 cup of fresh basil. Serve pasta salad with freshly chopped basil and additional Parmesan cheese.