Avocado Kelp Noodles

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days

Shopping List

1/2 (12 ounce) pack kelp noodles (we use these)
1/2 large avocado
3 tablespoons prepared basil pesto
lemon juice, to taste
salt and pepper, to taste

Instructions

Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.

Recipe Notes

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Nutrition

Serves 2
Calories Per Serving: 131			DAILY VALUE %
Total Fat 12g	18%	Protein 1g	3%
Total Carbohydrate 5g	2%	Net Carbohydrate 1g
Fiber 4g	16%	Potassium 177mg	5%
Vitamin A	1%	Vitamin C	6%
Calcium	12%	Iron	4%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days

Shopping List

1/2 (12 ounce) pack kelp noodles
1/2 large avocado
3 tablespoons prepared vegan basil pesto
lemon juice, to taste
salt and pepper, to taste

Instructions

Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.

Nutrition

Serves 2
Calories Per Serving: 131			DAILY VALUE %
Total Fat 12g	18%	Protein 1g	3%
Total Carbohydrate 5g	2%	Net Carbohydrate 1g
Fiber 4g	16%	Potassium 177mg	5%
Vitamin A	1%	Vitamin C	6%
Calcium	12%	Iron	4%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Kelp noodles are healthy, low-calorie noodles made from edible kelp that require no cooking. I love their crunchy texture served chilled, especially when tossed in this easy avocado and pesto sauce. The thick sauce clings to the noodles and makes it a hybrid between a refreshing salad and a twirly pasta dish - the best of both worlds.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

1/2 (12 ounce) pack kelp noodles
1/2 large avocado
3 tablespoons prepared dairy-free basil pesto
lemon juice, to taste
salt and pepper, to taste

Instructions

Step 1: Open the pack of kelp noodles and drain it very well under cold water, breaking the noodles up into strands with your hands as you do so. Cut any very long pieces with a knife or kitchen shears. To lightly soften the kelp noodles (they will be crunchy straight out the bag), you can submerge them in cold water with a little squeeze of lemon juice for 20 to 30 minutes. Rinse and dry well before using.
Step 2: Use a fork to mash together the avocado, pesto, salt, and pepper in a small bowl until a chunky paste is formed.
Step 3: Stir the avocado mash into the rinsed noodles in a mixing bowl. Stir very well to coat every noodle in the sauce. Add a squeeze of lemon juice. Taste and adjust seasonings as desired.
Serve: These noodles tastes best chilled, and leftovers taste just as good the following day. This is also great with a little Vegan Parmesan sprinkled on top. Enjoy.

Nutrition

Serves 2
Calories Per Serving: 131			DAILY VALUE %
Total Fat 12g	18%	Protein 1g	3%
Total Carbohydrate 5g	2%	Net Carbohydrate 1g
Fibet 4g	16%	Potassium 177mg	5%
Vitamin A	1%	Vitamin C	6%
Calcium	12%	Iron	4%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.