Mains

Tangy Avocado & Grapefruit Noodle Salad

29 January 2024
Total Time
15 Mins
Serves
2

Speedy and vibrant, every mouthful of this tangy noodle salad is full of healthy zingy flavours. Red grapefruit, chilli, basil, mint and lime give you a fresh, juicy hit, while creamy avocado, crunchy cashews and noodles give it great texture. Not to mention it looks lovely with the pink and green colours.

Ingredients:

    for the dressing
  • ½ red onions

    thinly sliced

  • small chunk of ginger

    (about 20g / 0.7 oz) finely chopped

  • 1 red chilli

    finely chopped

  • 2 limes

    juiced

  • 2 tablespoons maple syrup

  • 1 tablespoon olive oil

  • 2 teaspoons tamari

  • pinch of sea salt

    for the salad
  • 2 red grapefruits

  • 2 servings of noodles

    (about 100g / 3½ oz; I love this with soba noodles)

  • 2 avocados

    thinly sliced

  • handful of cashews

    (about 50g / 1 oz) roughly chopped

  • handful of peanuts

    (about 50g / 1 oz) roughly chopped

  • handful of mint

    (about 15g / ½ oz) roughly chopped

  • handful of basil

    (about 15g / ½ oz) thinly sliced

  • pinch of flaky sea salt

    (to serve)

Method:

  1. 1

    In a large bowl, toss together the onion, ginger, chilli, lime juice, maple syrup, olive oil, tamari and a pinch of salt.
  2. 2

    Remove the skin and pith from the grapefruits with a knife, then cut each grapefruit into segments over the bowl of onion to catch any juice. Put the segments to one side and squeeze out any juice from the remaining skin and pith into the bowl.
  3. 3

    Bring a saucepan of salted water to the boil. Add the noodles and cook for 4–5 minutes until just cooked. Drain and refresh in cold water, then drain again and transfer to the bowl of onions. Stir everything together until the noodles are evenly coated in the dressing.
  4. 4

    Gently toss the grapefruit segments and avocado through the noodles, then transfer the salad to a shallow serving dish, leaving behind any excess juices. Scatter over the cashews, peanuts, mint, basil and a generous pinch of sea salt flakes.

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