Avocado Kelp Noodles - Bravabod

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1/2 (12 ounce) pack kelp noodles
  • 1/2 large avocado
  • 3 tablespoons prepared basil pesto
  • lemon juice, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
  2. Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
  3. Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
  4. Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.
Nutrition

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1/2 (12 ounce) pack kelp noodles
  • 1/2 large avocado
  • 3 tablespoons prepared vegan basil pesto
  • lemon juice, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
  2. Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
  3. Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
  4. Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.
Nutrition

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1/2 (12 ounce) pack kelp noodles
  • 1/2 large avocado
  • 3 tablespoons prepared dairy-free basil pesto
  • lemon juice, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
  2. Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
  3. Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
  4. Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.
Nutrition

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Avocado Kelp Noodles

PT15M 1/2 (12 ounce) pack kelp noodles 1/2 large avocado 3 tablespoons prepared basil pesto lemon juice, to taste salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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