Ingredients
- 3 Bags Kelp Noodles (can use any noodles of choice)
- ¼ Cup Chopped Daikon Radish
- 1 Crown Broccoli
- ⅓ Cup Fresh Cilantro
- 1 Bell Pepper
- ½ English Cucumber
- 1 Medium Carrot
- ½ Cup Sugar Snap Peas
- ½ Avocado
- 1 Bottle of Sol-ti SUPERBOOST™ SuperShot®
- ½ Cup Almond Butter (or any nut butter of choice)
- 2 tsps Liquid Aminos
- 1 tsp Garlic Powder
- 1 TBSP Maple Syrup
- Red Pepper Flakes and Sesame Seeds to Top
Instructions
1. Prepare the Noodles:
- Rinse and drain the kelp noodles (or noodles of choice) and set them aside in a large mixing bowl.
2. Chop the Vegetables:
- Dice the daikon radish, broccoli, cilantro, bell pepper, cucumber, carrot, and sugar snap peas into bite-sized pieces. Add them to the bowl with the noodles.
3. Make the Dressing:
- In a small bowl, whisk together the SUPERBOOST™ SuperShot®, almond butter, liquid aminos, garlic powder, and maple syrup until smooth and creamy.
4. Combine:
- Pour the dressing over the noodles and vegetables. Toss well to coat everything evenly.
5. Top and Serve:
- Slice the avocado and place it on top. Sprinkle with red pepper flakes and sesame seeds for a finishing touch.
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