Noodle Salad with Avocado Dressing


Yesterday I made it out to the Santa Monica farmer’s market (Wednesday’s are the best as it’s huge!) and I found myself buying so much more than I anticipated. I left with my hands completely full and bags and bags of deliciousness that I would use today for this insanely good meal. (Follow me on snapchat to see what I bought: @nikkirsharp) So today I got really excited when I had a few minutes to make this epic noodle salad with avocado dressing.

noodlesalad (5 of 8)

Now, let me give you some back story on this meal because I’m pretty excited to be sharing it with you all. I did a day eating fully raw last winter (click here to watch the video) and created something similar in terms of the noodle salad. I had gone over to my friends Robbie and Ally’s house a few times and watched them make epic dressings for salads that had fruit and veggies in it, which was something I hadn’t really done before.

So when I first made a salad like this, I knew it had the potential of being delicious. It did not fail! Cut to the farmer’s market yesterday, where I found myself buying zucchini, peaches, overly ripe mangos, avocados, sprouts, fresh basil and a ton of other deliciousness. Immediately I knew that I wanted to make a noodle salad using my spiralizer and create the dressing out of the mango, basil and avocado. It just seemed like a natural way to mix the ingredients.

The dressing came out so delicious and is definitely going to be one of my staples for all things delicious. They though, is to make sure your avocado and mango are super ripe- to that point of being almost squishy and going off. That way, you’ll get a creamier dressing that mixes a lot better. Plus ripe fruit just tastes better.



noodle-salad-avocado-dressingI added cayenne pepper and turmeric, because they are such powerhouse ingredients that are so good for your body and the spice really aids in flavor. The turmeric is optional, however I recommend adding it in whenever you can.

Now, if you don’t have a spiralizer, you can use a vegetable peeler to create long thin strips, which would work great. Spiralizers are just an awesome thing though, because they are inexpensive and make zucchini and other fruits and veggies just so much more interesting. So once you’ve made your noodles and dressing, you just mix them together by hand and set the bowl in the fridge for about 10 minutes for the noodles to soften.

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Now comes the fun part, topping with whatever ingredients you have in your fridge. By no means do you even need to add anything more to this salad- it’s just that good on it’s own. However, I personally love different textures and colors in my food and so I added red pepper, cabbage, sprouted mung beans, soaked pumpkin seeds, and extra basil then topped it with black sesame seeds. Voila!

You now have one insanely good noodle salad and you can thank me later. This recipe might just change your life 🙂

If you end up making this, tag me on social media so I can see your creations. I can’t wait to hear what you think!

Lots of love, 


Noodle Salad with Avocado Dressing
Recipe type: Lunch
Cuisine: Raw Food
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 zucchini
  • ¼ red pepper
  • 1 large purple cabbage leaf
  • 1 small beet, peeled
  • small handful sprouted mung beans
  • ½ avocado
  • 1 mango
  • small handful basil
  • pinch of sea salt
  • pinch of cayenne pepper
  • pinch of turmeric powder
  1. Using a spiralizer or vegetable peeler, create long thin noodles with your zucchini.
  2. Cut the beet, pepper, and cabbage into roughly the same size small chunks and put to the side.
  3. Add dressing ingredients into a blender along with ¼ a cup of water (start with less and add more as necessary) until you reach a smooth consistency that is not too thick, nor watery.
  4. Mix your noodles and sauce together and place in fridge for 10 minutes for noodles to soften. Take out and add additional toppings.

noodlesalad (8 of 8) noodlesalad (7 of 8)

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