A noodle salad in autumn? While the dish is mostly cold, but I had fun with cooking – which makes this salad warm so perfect for a starter! It’s also the first time I’ve tried Chinese grapefruit! Like what, there is no age to discover new flavors. This salad is vegetarian and even vegan since no ingredient of animal origin composes it. This dish is also gluten free.
Rice noodle, Chinese grapefruit & avocado salad
Ingredients for 4 people
1/2 package of rice vermicelli
1/2 Chinese grapefruit
1 teaspoon of coconut oil
300g green beans
Some brazil nuts
1 teaspoon of flax seeds
1 tablespoon of peanut puree
2 pinches of hot pepper
Flower of salt
Cook rice noodles in boiling water until they become soft and transparent. Drain and reserve.
Cook in water or steam the green beans. Reserve.
Prepare the Chinese grapefruit: remove the skin, then peel it off – that is to say, keep only the flesh clear of all the membranes. Cut the supremes into small pieces.
Prepare the avocado: remove the skin and the core and cut into slices. Sprinkle with lemon so that it does not darken.
In a frying pan, melt the coconut oil and fry the green beans with a hint of fleur de sel (I even use a fleur de sel flavored with lemon and tarragon).
In a salad bowl, pour rice noodles with grapefruit and avocado. Add the green beans.
For the sauce, mix the peanut puree with the lemon to make like a cream. Season the mixture and add a pinch of hot pepper. Pour the sauce over the salad and mix well.
Crush the Brazil nuts and put them in the salad.
Finish with chopped parsley, a pinch of hot pepper and some flaxseed.