Gluten free summer noodle salad

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 champignons
• 200g spring potatoes 
• 1 table spoon olive oil
• 1 leek
• 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
• Fresh basil

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.