21 Sep Noodle salad with corn, figs, avocado and raspberry balsamic vinegar
You will prepare today’s recipe literally in few minutes. Exploring veganism more and more, I have on my plate large and nutritious salads. I combine the ingredients that I would never not have combined in the past. I also try to eat more raw vegetables and get from them as much nutritional value as possible. So in short, they are quick, tasty, healthy and colorful. Autumn is the season for fresh figs and corn on the cob. So it’s time to enjoy them while we can. In my recipe I use raw corn. I’ve found that it is as tasty as cooked, if you haven’t tried yet, now is the right time to find out. If you prefer, cook it or use canned.
This salad is:
Recipe for one person.
- 70g noodles
- 2 fresh figs
- ½ corn on the cob
- ½ avocado
- a few leaves of romaine lettuce
- green onion
- 150g balsamic vinegar
- 150g raspberries
- Cook the noodles according to the manufacturer's instructions on the package. When cooked, pour in cold water and drain. Cut figs into narrow boats, and half of corn cob. Peel half of the avocado. Wash lettuce thoroughly and chop the shallot.
- Blend raspberrie and balsamic vinegar until smooth and strain through a sieve with tiny holes to get rid of the seeds.
- At the bottom of the bowl, place the leaves of romaine lettuce. Then place the noodles, figs and corn, splitting a bowl into 3 parts. On top put sliced into strips avocado, pour raspberry balsamic vinegar and sprinkle with shallots.