Ingredients

Method

For the salad:
• 1⁄4 cup olive oil
• 150 g egg noodles, cooked
• 1 avocado, sliced
• 30 g fresh coriander
• 1⁄3 small red cabbage , shredded
• 200 g cherry tomatoes , halved
For the dressing, mix:
• 1 cup extra virgin olive oil
• 2 T apple cider
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 2 limes, zested and juiced
• 1 x 5 cm piece fresh ginger, peeled and grated
• 1⁄2 t turmeric
• 1⁄2 chilli powder

Method

Ingredients

Fry the noodles in the olive oil for 2 minutes, or until crisp.

Arrange the avocado, coriander, cabbage and tomatoes on a platter and break over the noodles. Drizzle over the dressing and serve immediately.

Cook's note: A fresh meal with minimal cooking. You'll want to eat like this every day!

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