Simple is as simple does. Summer screams for straightforward, refreshing meals that can be whipped up in no time to enjoy alongside a nice cold beer. Yep. Simple is best when the earth’s heater is on full blast and we can’t stand the idea of slaving over a hot stove. Simple is cool. Simple is totally awesome.
By now you might have guessed that this recipe is, like, totally simple. And that’s cool. I just need to figure out how I can make this every day without causing a nationwide avocado shortage.
Time in Kitchen: 30 minutes
Nutrition information per serving: 320 calories, 13 grams fat, 51 carbs, 7 grams sugar, 4 grams protein
- ½ pound thin vermicelli rice noodles
- 2 Hass avocados, diced and toss in lime juice to prohibit browning
- ¼ of a red onion, thinly sliced
- 1 cup baby bib lettuce, roughly chopped
- 1 cup fresh basil, roughly chopped
- 2 tablespoons parsley, chopped
- ¼ cup rice wine vinegar
- 1 tablespoon lime juice (use the same lime to squeeze over the avocado to prohibit browning)
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 2 tablespoons sweet red chili paste
- ½ teaspoon kosher salt
- 2 teaspoons fine white sugar
Prepare rice noodles according to package directions. Rinse the noodles under cold water to chill. Set aside. In a small bowl whisk all of the dressing ingredients together. Dice the avocado in to small chunks; toss gently in lime juice to prohibit browning. Thinly slice the red onion in to half moons, and roughly chop the lettuce, basil and parsley. In a large bowl, toss the cold rice noodles with half of the dressing to coat. Gently toss in the lettuce, red onion, and avocado. Drizzle the remaining dressing over the finished salad. Serve immediately.