Green Goddess Noodle Salad

5 from 1 vote

A bright and herbal noodle salad studded with pieces of sweet roast asparagus and finished with some crunch from sliced almonds. Add a protein to make this a full meal. Zucchini noodles make another good noodle variant to use here.

Course Salad, Side Dish

Cuisine American

Keyword asparagus, dairy-free, easy, fast, kelp noodle, miracle noodle, nightshade-free, nut-free, salad, side, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 303kcal

Author Jenny Ross

Ingredients

Dressing

1 tablespoon basil
1 tablespoon parsley
1 tablespoon tarragon
1 tablespoon chives
1 clove garlic peeled
1/4 cup mayonnaise or aioli
1 tablespoon lemon juice 1 lemon
zest of 1 lemon
1/4 teaspoon salt
4 tablespoons avocado oil

Noodles

1/2 pound asparagus cut into bite size pieces
1 tablespoon avocado oil
14 ounces kelp noodles such as miracle noodle
2 tablespoons sliced almonds optional, omit for nut-free
basil chiffonade (thinly sliced), optional

Instructions

Rinse the kelp noodles under hot water for several minutes and set aside to drain thoroughly.
Toss the asparagus with the avocado oil and season with salt and pepper. Spread onto a rimmed baking sheet and broil on low for 10 minutes, or until cooked through and a bit crisped at the tips.
While asparagus cooks, prepare the dressing. Combine all dressing ingredients in a blender and blend until smooth. Adjust lemon juice and salt and pepper to taste.
Toss noodles and asparagus with the dressing and top with almonds and basil.

Nutrition