Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad
Try this Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- pepper to taste
- 1 tablespoon slivered almonds
- 1 tablespoon sesame oil
- 2 teaspoons honey
- for the salad:
- for the dressing:
- 1 teaspoon minced ginger
- 1 seedless cucumber blade a noodles trimmed
- 1 green bell pepper blade a, noodles trimmed
- 1 tablespoon chopped mint
- 1/2 cup kumquats thinly sliced
- 1/2 ripe avocado thinly sliced
- juice from 1 small lime
- Carbohydrate 6.9198649953444 g
- Cholesterol 0 mg
- Fat 8.54369001369468 g
- Fiber 1.58943752202845 g
- Protein 1.31415624998305 g
- Saturated Fat 1.12610625194464 g
- Serving Size 1 1 Serving (75g)
- Sodium 2.320999999774 mg
- Sugar 5.33042747331595 g
- Trans Fat 0.417252500602566 g
- Calories 104 calories
Add all of the ingredients for the dressing into a bowl and whisk together.Pat the cucumber noodles dry thoroughly and add to a large mixing bowl along with the bell pepper noodles, mint and kumquats. Pour over the dressing and toss together.Divide the salad onto two plates and top with almonds and avocado.
