Creamy avocados, basil, and spinach create a create light, summery sauce for gluten-free kelp noodles. Bonus—it comes together in just 5 minutes!
Yield: 2 to 4 servings
Active Time: 5 minutes
2 firm avocados
1/2 cup basil
1/2 cup baby spinach
3 cloves garlic
3 tablespoons lemon juice
2 tablespoons nutritional yeast
Salt and pepper, to taste
Scant 1/4 cup olive oil
1 package kelp noodles, rinsed and drained
1 cup baby arugula
1/4 cup cherry tomatoes, halved
In the bowl of a food processor fitted with the blade attachment, place the avocados, basil, spinach, garlic, lemon juice, and nutritional yeast. Process to blend and season with salt and pepper. With the food processor running, drizzle in the olive oil.
Toss the kelp noodles with the sauce, arugula, and top with cherry tomatoes. Serve at room temperature.
Photo credit: Paul Delmont
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