Lumache with cucumber salsa | Reader's Digest Australia

Ingredients

• 250 g lumache (pasta snails) or other hollow shapes
• ⅓ cup (20 g) chopped fresh parsley
• ⅓ cup (20 g) chopped fresh mint
• ⅓ cup (20 g) snipped fresh chives
• 2 tablespoons chopped fresh tarragon
• 4 tomatoes, peeled, seeded and chopped
• 200 g low–fat natural yogurt
• 1 avocado
• salt and pepper
• sprigs of fresh mint to garnish
• Cucumber salsa
• 4 stalks celery, finely diced
• 1 green capsicum, seeded and finely diced or chopped
• ½ telegraph cucumber, diced or chopped
• 4 spring onions, thinly sliced or chopped
• grated zest of 1 lime (optional)
• 50 g watercress, trimmed and coarsely chopped
• 100 g dried mango slices, diced
• 1 tablespoon extra virgin olive oil
• 1 crisp apple