Gluten free summer noodle salad

I'm so much into salads, especially during the hot summer months. And the best thing about it: you can make salads out of pretty much everything ;) 

Lately I made a "fridge clean out" variation with my favorite gluten free bean noodles (made out of edamame, the noodles are very low in fat and rich in proteins). 

I combined the noodles with farm fresh champignons (from my auntie), fresh spring potatoes (finally there are Swiss ones) and a not so regional avocado (hello- can we please live in Los Angeles again?)...I added some spicy cashew nuts (by Pakka) and nope it did not affect my baby at all, I guess he'll like spicy food as much as his mommy. 

The salad goes perfectly fine as bbq side dish, with a cheese platter or just like that. 

Wishing you all a very nice summer evening! 

summer bean noodle salad (2-4 servings)

  • 200g Edamame Noodles
  • 200g green lentils
  • 200g champignons
  • 200g spring potatoes 
  • 1 table spoon olive oil
  • 1 leek
  • Juice of one lemon
  • 1/2-1 table spoon soy sauce
  • 1 table spoon maple syrup
  • 1 ripe avocado, cubes
  • 60g spicy roasted cashew pieces
  • Salt & pepper to taste
  • Fresh basil

Cook the noodles & lentils as directed on the package. 
Meanwhile roast the Spring potatoes with the olive oil for around 20' in the oven (180).
Lightly sauté the leek & champignons in a frying pan. Let everything cool.

In a bowl combine the lemon juice, soy sauce and maple syrup, add the avocado, cashew pieces and all the other ingredient. Season with salt, pepper and basil leaves.

 

thank you for collaborating: edamama , John Baker and PAKKA.