Who doesn’t love a noodle in their salad? It just makes a salad so much more inviting! We use the almond butter dressing primarily to coat the noodles which form the base of the salad and inevitably flavour every mouthful as you dig in through the veggies and crunchy almonds for a final bit of texture! You could add some roast chickpeas or shredded chicken for a bit of extra protein, or even top this off with a soft boiled or fried egg!
Preparation Time - 10 minutes
Servings - 4
For the Dressing:
60ml Lifeforce avocado oil
60g Lifeforce smooth almond butter
60ml Lifeforce apple cider vinegar
Juice of 1 lime
1 tbsp Thai red curry paste
1 tbsp honey
2 tbsp reduced sodium soy sauce
200g cooked noodles of choice
1 head romaine lettuce
2 medium carrots
1 mango peeled and diced
1 red pepper thinly sliced or use jarred roasted red peppers
4 tbsp whole roast almonds
Basil to serve
Whisk together all dressing ingredients in a jug using a whisk until smooth. Can be made in advance and stored in the fridge for up to one week in a sealed jar or bottle.
Place noodles into a large bowl.
Pour as much or as little dressing as you like over the noodles! We like to add most of it and reserve a little for drizzling over the top.
Create carrot and courgette ribbons using a vegetable peeler.
Assemble salads in bowls with mango, red pepper, vegetable ribbons and whole and chopped lettuce leaves; you can chop it all if you prefer! We like to use some whole leaves almost like little noodle wraps!
Top with almonds and fresh basil, drizzle with a little extra dressing if desired.