Kelp Noodle & Cucumber Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Simple, healthy summer salad recipe using kelp noodles to keep this dish gluten-free, grain-free and dairy-free.
Ingredients
  • 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
Instructions
  1. Dice cucumber into ½ inch pieces and place in medium mixing bowl.
  2. Add citrus zest, juice, olive oil, coconut aminos and salt, toss to combine.
  3. Cut avocado into 1 inch pieces and add to bowl along with herbs and noodles.
  4. Gently toss the salad until noodles are coated in dressing and the avocado has softened a little but hasn't turned into mush.
  5. Adjust seasoning to taste: you may want more citrus, more salt or more of everything!
  6. Allow salad to marinate in fridge for at least 15 minutes before serving.
Recipe by Grace Brinton at https://gracebrinton.com/kelp-noodle-cucumber-salad/