This recipe is an inspiration from my biggest fan and cherished friend Cheryl. She and I connected years ago when working to shoulder-to-shoulder at a health food store & cafe. We met about a year after Cheryl was given a special gift (so cliché to say). She was given a new heart and it’s that journey and much more she’ll be blogging about. Can’t wait.
Cheryl, with strong Italian roots, loves to cook. Her recipes are traditional family recipes but she’s also got an edgy spin on the healthy nibbles. She said she loves avocado with rice noodles. Easy. With a few experiments this is what I have settled, on this week… too many avocados in the house. I’m sure it will keep evolving with more layers of flavors… so let this easy recipe be your canvas and fluff it up with your favorites… like a peanut dressing or more veggies perhaps.
kale avocado with rice noodles
- 1 bunch of kale, stiff stalks removed then chopped/julienned
- dry rice noodles, 1/2 pack of 14 oz rice noodles
- 4 cloves garlic, thinly sliced
- 1 handful walnuts, toasted or not
- asiago cheese
- hot sauce, optional … to sprinkle
- squeeze of fresh lemon, optional
- the best extra virgin olive oil for drizzling & sautéing, I suggest California Olive Ranch (there is nothing in it for me for recommending it)
green sauce (guacamole)
- 2 avocados
- 1 small jalapeño finely diced
- 4T non dairy milk to thin, if you like, add just before serving
- 1 glove of garlic minced
- pinch of salt and pepper to taste
to do
- make the green sauce: mash the avocados and mix with the remaining ingredients
- cook the rice noodles, drain and sprinkle with a bit of olive oil so they don’t clump in a huge mass of one noodle
- steam the kale
- in a large saute pan, over medium heat, sauté the sliced garlic cloves in 2 tablespoon of olive oil for 1 minute (do not burn them)
- add the kale, walnuts and rice noodles
- to serve top with green sauce, shaved cheese and a few splashes of hot sauce
Vivian Aron says
Wonderful,Cheryl, the recipe and you.