I’ve had this type of salad on my mind for a while, but a few variations of it didn’t quite hit the spot….. But today I made this on a whim without overthinking it and it came out pretty decent so I decided to share it. It could use more tweaking, but it’s such a simple recipe, ya’ll could mess with it as you please! It’s a great lunch salad that you could build off of- for example, top with some shredded chicken or flaked wild salmon, then add some arugula, maybe sprinkle some toasted sunflower seeds overtop for a little crunch.
The tricky thing with kelp noodles in this dish is saving it overnight- I did some experimenting with a friend on this dish and it isn’t really a salad to store for a few days- it’s best made and then served within an hour or so. Soooo, obviously from the perspective of a personal chef, you want food that will hold well, so it’s back to the lab to figure out another version.
In the meantime, enjoy this healthy salad on a hot summer day! The key to this recipe is all about the avocado. But then again, when is it not all about the avocado?
- 1 greenhouse cucumber
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 2 Tbl extra virgin olive oil*
- 1 tsp coconut aminos*
- ½ tsp salt
- 1 avocado, just ripe but not too soft
- 1 Tbl fresh parsley or cilantro, chopped
- 1 scallion, green part only, chopped
- 2 handfuls kelp noodles, snipped in length to about 5-6 inches
- *you may want more, adjust based on your preference for how much dressing is on the salad
- Dice cucumber into ½ inch pieces and place in medium mixing bowl.
- Add citrus zest, juice, olive oil, coconut aminos and salt, toss to combine.
- Cut avocado into 1 inch pieces and add to bowl along with herbs and noodles.
- Gently toss the salad until noodles are coated in dressing and the avocado has softened a little but hasn't turned into mush.
- Adjust seasoning to taste: you may want more citrus, more salt or more of everything!
- Allow salad to marinate in fridge for at least 15 minutes before serving.