Bring on the hot weather! This action-packed spring salad is perfect al fresco dining food.
*If you’re on the gluten-free plan, you have vermicelli noodles. They will take about four minutes to cook.
Spring noodle salad with avocado, yellow pepper, NZ hemp hearts and lemon maple dressing
Cook time: 40 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Soba noodles*
Couple
1 bagFamily
1 bagYellow pepper
Couple
1Family
2Asparagus
Couple
1 bunchFamily
1 bunchCarrot
Couple
1Family
2Avocado
Couple
1Family
2Rocket and baby spinach
Couple
1 bagFamily
1 bagSumac hemp hearts
Couple
1 packFamily
1 packRadish
Couple
AllFamily
AllLemon maple dressing
Couple
1 pottleFamily
1 pottleInstructions
1
Bring a large pot of salted water to the boil to cook the asparagus and noodles.
Have a bowl of ice cold water ready to refresh the asparagus.
2
Trim the bottom of the asparagus.
Once the pot is boiling, add the asparagus for 45 seconds, and using tongs take out and refresh in the ice water bowl.
Cook the noodles in the same water for about 4 minutes.
Strain and cool under running cold water.
3
Remove the core from the pepper and slice.
Peel and cut the carrot into thin matchsticks.
Cut asparagus into thirds.
4
Place all the veggies, the rocket and baby spinach in a bowl with the noodles, half the dressing and a pinch of salt. Mix well, taste, and add more dressing or salt as needed.
5
Cut the avocado in half and remove the stone. Scoop out the flesh and dice.
Place in a small bowl and pour over with a little dressing and a pinch of salt.
6
Serve noodle salad, topped with avocado and hemp seed.
