Avocado Rice Noodle Salad

By: Katrina Butterworth
Avocado Rice Noodle Salad
Course
Dinner Lunch Main Dish Salads Side Dish
Tags
Healthy Salads Vegetarian
Info
  • Servings
    2
  • Prep Time
    20 mins
  • Cook Time
Ingredients
  • Avocado, peeled/cubed 1 large
  • Carrots, peeled and cut into fine strips 1 med
  • Red onion, cut into fine strips 1 med
  • Red capsicum, seeded and cut into fine strips 1/2 med
  • Yellow capsicum, seeded and cut into fine strips 1/2 med
  • Red cabbage, thinly sliced 1/4 med
  • Fresh beanshoots 1 cup
  • Fresh basil leaves 1/2 cup
  • Fresh coriander leaves 1/2 cup
  • White sesame seeds, toasted 1 tbsp
  • Black sesame seeds 1 tbsp
  • Dry rice noodles 300 g
  • Sesame oil 4 tbsps
  • Soy sauce or Tamari 4 tbsps
  • Rice vinegar 4 tbsps
  • Fresh lemon juice 1 tbsp
  • Himalayan pink salt 1 pinch
  • Ground pepper to taste
With so many reactions to wheat and gluten, it's best to avoid them where possible and choose rice alternatives like these rice noodles. The combination with sprouts and avocado make it the perfect happy hormonal balancer.

Method

  1. Cook the rice noodles according to directions on the packet. Drain and set aside.
  2. Prepare the vegetable ingredients as directed.
  3. In a glass jar combine the sesame oil, soy or tamari, rice vinegar, lemon juice and salt and pepper. Shake well.
  4. On a serving plate or a large bowl, toss the salad ingredients with the noodles along with the salad dressing. (The noodles can still be warm if you prefer.)
  5. Garnish with the black and white sesame seeds and serve.
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