Spicy Southwestern Kelp Noodles with Avocado & Toasted Seeds

Raise your hand if you love noodles. I DO, I DO!!! Unfortunately they tend to be on the heavy side and often carry the “guilt factor”. I prefer not to associate guilt with food but you know what I andoaean.

Kelp noodles are as light as light can be. They are made 100% with seaweed and water and have 6 calories per serving…”light” done right, au natural! The only thing is that they need some “umpf” injected into them as they rate 0 on the flavor scale.

I love to use peanut sauce, pesto, tomato sauce– you name it. I have been on a veggie and fruit cleanse the last couple of weeks (and liver cleanse to boot = no fun). Pretty much any kind of dressing will do. This Southwestern Kelp Noodle Salad recipe is one I created to inspire my tastebuds & carry on. Check it out!

Southwestern Kelp Noodles with Avocado & Pumpkin Seeds

INGREDIENTS:

For the Dressing~

Juice of 3 limes
1/4 cup olive oil
1 heaping teaspoon ground cumin
1 teaspoon chipotle powder or chili powder if you want less spice
2 large cloves garlic, chopped
1-2 teaspoons honey
Salt to taste

Serves 4

For the Salad~

1 package kelp noodles (12 ounces)*
4 cups julienne veggies, mixed, such as fennel, carrots, red pepper, red cabbage (done on a mandolin) 1/4 cup thinly sliced red onion or 3 large scallions
1 cup black beans, edamamme or English peas (thawed)
A handful of chopped cilantro
1 ripe but firm avocado, diced
1/3 cup pumpkin seeds, raw or toasted lightly in a pan

DIRECTIONS:

Place all ingredients for the sauce in a large bowl and mix well.

Drain the liquid from the kelp noodles and transfer to the bowl. Add remaining ingredients up to the avocado and toss well. Taste and adjust seasoning, if needed.

Top with avocado and pumpkin seeds and serve!

Tips & Notes~

For a richer sauce; puree an extra 3 Tablespoons of toasted pumpkin seeds with the dressing. Proceed as directed. These work will with all types of sauces and dressings. They are even great in soups or gently heated on the stove.