I'm so much into salads, especially during the hot summer months. And the best thing about it: you can make salads out of pretty much everything ;)
Lately I made a "fridge clean out" variation with my favorite gluten free bean noodles (made out of edamame, the noodles are very low in fat and rich in proteins).
I combined the noodles with farm fresh champignons (from my auntie), fresh spring potatoes (finally there are Swiss ones) and a not so regional avocado (hello- can we please live in Los Angeles again?)...I added some spicy cashew nuts (by Pakka) and nope it did not affect my baby at all, I guess he'll like spicy food as much as his mommy.
The salad goes perfectly fine as bbq side dish, with a cheese platter or just like that.
Wishing you all a very nice summer evening!
summer bean noodle salad (2-4 servings)
200g Edamame Noodles
200g green lentils
200g spring potatoes
1 table spoon olive oil
Juice of one lemon
1/2-1 table spoon soy sauce
1 table spoon maple syrup
1 ripe avocado, cubes
60g spicy roasted cashew pieces
Salt & pepper to taste
Cook the noodles & lentils as directed on the package. Meanwhile roast the Spring potatoes with the olive oil for around 20' in the oven (180). Lightly sauté the leek & champignons in a frying pan. Let everything cool.
In a bowl combine the lemon juice, soy sauce and maple syrup, add the avocado, cashew pieces and all the other ingredient. Season with salt, pepper and basil leaves.
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