super greens noodle salad
A vibrant, nutrient-packed salad that’s bursting with fresh flavors and wholesome ingredients. This dish combines crisp vegetables, creamy avocado, and tender noodles, all tossed in a zesty sesame-ginger dressing. Perfect for a light lunch, a refreshing side, or a nourishing main, it’s as delicious as it is beautiful — and comes together in no time!
PREP TIME
5 minutes
COOK TIME
5 minutes
INGREDIENTS
19
Serves: 2
Ingredients
- 1 bunch1 bunch1 bunch Kale, or salad greens, chopped
- 1 cup1 cup1 cup Edamame (Soybeans)
- 1 cup1 cup1 cup English Peas
- 1 tsp1 tsp1 tsp Sea Salt
- 1 whole1 whole1 whole English Cucumber, small, chopped
- 1 whole1 whole1 whole Avocado, peeled, de-stoned and chopped
- 2 cups2 cups2 cups Rice Noodles
- 4 whole4 whole4 whole Onion, Spring, trimmed and diced
- 1 bunch1 bunch1 bunch Mint Leaves, trimmed and chopped
- 4 tsp4 tsp4 tsp Organic Toasted Sesame Oil - Thrive Market
- 2.5 tsp2.5 tsp2.5 tsp Brown Rice Vinegar
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Wheat-Free Tamari
- 1 tsp1 tsp1 tsp Ginger Juice
- 0.5 whole0.5 whole0.5 whole Lime Juice, save the other half to serve
- 1 clove1 clove1 clove Garlic, minced
- 1 pinch1 pinch1 pinch Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
dressing
to serve
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Blanch the greens: Bring a pot of salted water to a boil. Blanch the edamame beans and peas for a few minutes, then drain. If using kale, blanch it briefly as well (optional- you can use raw kale or salad leaves).
- Cook the noodles: Prepare the noodles according to package instructions. Rinse under cold water to cool and prevent sticking.
- Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, tamari, ginger juice, lime juice, and minced garlic. Season with a pinch of salt.
- Assemble the salad: In a large bowl, combine the salad greens, edamame, peas, cucumber, avocado, and noodles. Add most of the spring onions and mint leaves.
- Dress and serve: Drizzle the dressing over the salad and toss everything together until well coated. Sprinkle with sesame seeds, more herbs, and extra spring onion. Serve with lime wedges on the side.
- Enjoy this vibrant bowl of goodness!
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About This Recipe
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Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nightshade Free Nut Free Other Pescetarian Plant Based Salads Sauces & Dressings Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 553 |
| Fat: | 15 g |
| Carbohydrates: | 81 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 2196 mg |
| Fiber: | 15 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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