Chilled Peanut-Noodle Salad with Avocado, Cucumber and Sesame Seeds
All of the ingredients for this recipe are pantry staples so you can whip this recipe up at a moments notice!
Ingredients
1 - 16 ounce package whole-grain spaghetti
1 cup frozen, shelled edamame
1/2 cup creamy peanut butter, low-sodium
2 tbsp toasted sesame seed oil
2 tbsp soy sauce, low sodium
1 tsp minced garlic
1 medium avocado, halved, pitted and diced
1 cup shredded carrots
1/2 medium English cucumber, diced
2 tbsp toasted sesame seeds
Instructions
1
Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta water. Transfer the pasta mixture to a colander and run cold water over pasta to stop the cooking process. Let the pasta drain and than transfer to a large serving bowl.
2
In a small bowl, whisk together the peanut butter, sesame oil, soy sauce and garlic powder. Whisk in the reserved pasta water until combined.
3
Pour the sauce over the pasta and stir together using tongs.
4
In a small bowl gently combine the avocado, shredded carrots and the cucumber.
5
Sprinkle the pasta with the toasted sesame seeds and spoon the avocado mixture over the top. Serve and enjoy!
Tags:
Chef BryanClean EatingCooking with Chef BryanHealthy Dinner IdeasHealthy Salad IdeasThe American Heart Association
chefbryan
