Green Goddess Noodle Salad
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.
Servings 4
Calories 303kcal
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
Calories: 303kcal | Carbohydrates: 6g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 268mg | Potassium: 203mg | Fiber: 3g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 8mg | Calcium: 178mg | Iron: 3mg