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Serves 2

I packet of kelp noodles

1 large carrot

1 large Persian cucumber

6-8 Romaine leaves

1/2 ripe avocado

A handful of fresh cilantro, chopped


1/4 cup miso

2 tbsp rice vinegar

2 tbsp soy sauce

2 tbsp sesame oil

1/2 tsp minced fresh ginger

Wash and dry the lettuce leaves and arrange them on a plate.

Cut the carrot and cucumber into thin matchsticks.

Rinse the kelp noodles under cold water and drain.

Blend the dressing ingredients and add a little water if it seems too thick.

Dress the noodles and add the carrots and cucumber.

Pile the noodles on top of the lettuce leaves and top with sliced avocado and chopped cilantro.

The best way to eat it is to use the lettuce leaves as lettuce cups – just pile the noodles and then the avocado into each leaf – happy munching!

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