About a month or so ago, when my dad was visiting, we went to Bier Garden Encinitas where I had a “Sprout Salad” with pea shoots, sunflower sprouts, kelp noodle, watermelon radish, and tangerine sesame dressing. At the time, I had no idea what kelp noodles were, but when I got my salad, it appeared to have rice/vermicelli-like noodles. It was a good salad, but it was one of those things where you pictured the dish differently than it arrived, so you didn’t quite remember what you ordered or what ingredients were used.
Fast forward to recently when I started to see kelp noodles pop up all over the internet (e.g. Grok Grub’s Asian Noodle Salad and Blogilates’ Peanut Miso Kelp Noodles). I learned they were super low-cal and healthy, contrary to my belief they were just another type of asian noodle.
Last week I finally found some at Whole Foods! And while I looking in the tofu/fermented/kelp noodle case, I also found mixed sea vegetables. At a loss for what to make for dinner, on the back of the package was a recipe for a salad that I semi-mimicked (see below) with the addition of mixed greens and kelp noodles (since my whole mission was kelp noodles!).
Basically, this is a long rant about kelp noodles and how I developed this salad. All you really need to know is that it’s easy, filling, bright and refreshing!
Kelp Noodle Salad
2 meyer lemons, juiced
1 Tbsp. extra-virgin olive oil
1 package of kelp noodles, rinsed
1 bag of mixed greens
1 medium apple, diced
1 small avocado, sliced
1/2 cup mixed sea vegetables, rinsed
- In a small bowl whisk together the lemon juice and olive oil. Set aside.
- Prepare the kelp noodles (rinse) and cut to desired length.