Liven up your lunchbox with this easy noodle salad, extracted from 'Salad Feasts: How to Assemble the Perfect Meal' by Jessica Elliott. Loaded with avocado, coconut and a tangy dressing it makes for a healthy lunch option and will sit well in the fridge overnight.
200 g (7 oz) egg noodles
250 g (9 oz) frozen podded edamame beans
60 g (2 oz) sunflower seeds
100 g (3½ oz) desiccated (unsweetened shredded) coconut
1–2 teaspoons chilli flakes
60 ml (2 fl oz) soy sauce
2 tablespoons honey
juice of 2 limes
20 g (¾ oz) fresh ginger, peeled and finely grated
6 spring onions
2 ripe avocados, halved and stones removed
Gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve.
Recipe extracted from Salad Feasts by Jessica Elliott Dennisson, available to buy here. Image © Matt Russell.
Sign up to receive regular
news and offers plus 15% off your first order