Asian Kale and Noodle Salad

This noodle salad is the perfect weeknight meal to whip together. Eat it warm, or cool-- either way, it’s delicious and healthy!

(Serves 4)

Tools:

• Pasta pot and colander
• Food processor or blender
• Spatula and tongs
• Serving bowl

Ingredients:

• 1 avocado
• 4 tbsp white miso paste
• 2 garlic cloves
• ½ cup lemon juice
• 2 tsp olive olive
• 1 tsp salt
• 1 ⅓ cup water
• 6 cup stemmed, chopped kale
• 8 oz dried buckwheat noodles, cooked and rinsed
• 2 cup cooked, shelled edamame
• 4 tsp sesame seeds, toasted

1. Cook soba noodles in salted, boiling water for 4 minutes, or to packaging instructions.
2. While noodles are cooking, in a food processor, combine the avocado, miso paste, garlic, lemon juice, olive oil, salt, and water and puree.
3. Drain noodles and rinse with cold water.
4. In a large bowl, combine noodles, dressing, kale, and edamame.
5. Serve topped with sesame seeds.