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
Process
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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
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: | 531 |
| Fat: | 15 g |
| Carbohydrates: | 76 g |
| Protein: | 20 g |
| Cholesterol: | 0 g |
| Sodium: | 2189 mg |
| Fiber: | 13 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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