|Thanks to A House in the Hills for inspiring this recipe.|
Warm Kale-Noodle Salad
1 package (14-16 ounces) brown rice pasta
1-2 bunches dinosaur kale, rolled and sliced into thin ribbons - about 6-8 cups
2 T wakame (sea vegetable), soaked in water 10 minutes
2 T sesame seeds, plus more for garnish
1 ripe avocado
1 clove garlic
3 T miso
juice of 1 lime
1 T tamari
3/4 cup water
Cook the pasta according to package directions. Don't overcook it or you'll have a mushy salad.
While the pasta cooks, slice the kale and place it in a large colander.
Place all dressing ingredients in a blender and blend until smooth.
When the pasta is done, pour the soaked wakame into the colander with the kale.
Drain the pasta into the same colander, wilting and warming the kale with the hot pasta water.
Rinse with very hot tap water, drain, and return to the cooking pot.
Gently toss in the sesame seeds and dressing, a little at a time, until the salad is coated to your liking.
Serve immediately, with a sprinkle of sesame seeds or toasted sunflower seeds.
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