Healthy Summer Recipe: Kelp Noodle Salad
I can’t be sure where you are when you sit down to read this, but likely, if you’re somewhere in the United States, it’s hot. While I don’t advocate a raw food diet for everyone all the time, if you’re going to stay away from the stove, summer is surely the season to do it.
Here’s one of my favorite raw recipes that is usually an all around hit - even hard core foodies love this light refreshing take on noodles when the temperatures soar. You may not easily find kelp noodles in your neck of the woods, but check your local health food store and ask for them. If they don’t have them, it’s likely they can order them. (Or you can order them online at Amazon or other specialty grocery stores such as Thrive.) I love their crunchy, light and refreshing consistency. Made entirely from the sea vegetable, kelp noodles are super low in calories (think 6 calories per serving low!) and like other seaweed products, they are a rich source of trace minerals including iodine.
Due to their neutral flavor, the sauce or dressing takes the spotlight - that’s the key to this satisfying salad recipe.
Kelp Noodle Salad
Makes 2 Servings
- ½ package kelp noodles, rinsed, drained and cut
- ½ bag spinach (organic if possible)
- 2 carrots
- 1 avocado
- 1 cucumber
- 3 small radishes
- Seaweed garnish (optional)
- 4 tbsps. sesame oil (not toasted)
- 2 tbsps. white miso
- 1-1 ½ ” finely grated fresh ginger
- 1 lime
- 1 tsp. apple cider vinegar
- Bragg’s liquid aminos or tamari
- In a large bowl combine all salad ingredients. I like to ‘shave’ my carrots. I use a vegetable peeler to make long strips of carrots. You can do the same with the cucumbers or slice those. Slice the radishes into thin pieces.
- Add all dressing ingredients into a small blender or use an immersion blender or hand mixer to blend. I happen to have a love affair with ginger, so I go for more than less. Start with less, add more to taste. Also, just a dash or two of liquid amino (a gluten free healthy option) does the trick.
- Toss into salad. You don’t have to use all the dressing. Modify to suit your tastes.
You can serve this as a main course or it also is an excellent side to grilled fish such as salmon. I’ve also added canned salmon on top for a protein punch. Bon appétit!
Do you have a summer recipe that you love? Share it with us in the comments below.