Kelp Noodles with Broccoli and Creamy Avocado Dressing
This simple recipe for kelp noodles is easy to whip up and provides a tasty meal rich in iodine and calcium. The hemp seeds add protein, healthy fat, and extra fiber along with a nutty crunch.
Servings Prep Time
4servings 5minutes
Cook Time
5minutes
Servings Prep Time
4servings 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh with a spoon and place the avocado, lemon juice, olive oil, garlic, capers, and Dijon mustard in the bowl of a food processor or blender.
  2. Blend the mixture until smooth, adding the water as needed to achieve a thick, creamy consistency. Season the dressing to taste with salt and pepper.
  3. Place the kelp noodles in a mixing bowl along with the broccoli florets and scallion. Add the dressing and toss the noodles to coat them thoroughly. (If substituting with zucchini, using a vegetable peeler or spiralizer, cut the zucchini into ribbons. Place them in a mixing bowl and drizzle sauce over them. Mix the zucchini ribbons very gently.)
  4. Adjust the seasoning if needed and serve immediately with a generous sprinkling of hemp seeds and chopped parsley.
Recipe Notes

Variations: Add shredded carrot or julienned sweet red pepper for extra color and crunch. Add a pinch of cayenne or ground chipotle for a spicy kick.

Adapted from http://macrobiotic.about.com/od/sidedishes/r/kelp-noodles-creamy-avocado-dressing.htm, March 2014.