Kale noodle bowl with avocado miso dressing

By á-43854

Ingredients

• 1 small bunch dino kale
• 1 7/8 oz package buckwheat soba noodles (these are gluten free)
• 1 ripe, medium avocado
• 1 clove of garlic (medium)
• 1 tablespoon extra virgin olive oil
• 3 tablespoons white or chickpea miso (i used this brand)
• 1/2 lime
• sesame seeds to garnish (optional)

Details

Servings 1
Adapted from ahouseinthehills.com

Preparation

Step 1

1. bring large pot of salted water to boil, add noodles and follow the package instructions to cook
2. while noodles are cooking, de-stem kale and cut into ribbons. set aside.
3. in a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like)
4. when noodles are cooked, drain and rinse with hot water
5. in a large serving bowl combine kale, noodles and avocado miso dressing
6. garnish with sesame seeds and serve with a wedge of lime (i preferred it after it had chilled in the refrigerator for a couple of hours but it can be eaten hot or cold)