Vermicelli Salad w/ Avocado, Cucumber, & Tomato
This vermicelli salad combines avocados, carrots, bell peppers, tomatoes, cucumbers, ginger, garlic, and shallots with tamari, tahini, rice vinegar, and freshly squeezed lime juice. It's a quick and easy dish that's simple to throw together and is reminiscent of an unfried stir fry. Vermicelli salads are one of my favorite recipes during the summer, though, when you need something bright and refreshing. It's a great dish to mix and match your own favorite fruits and vegetables or to use up any extra produce that you have lying around.
Equipment
- Large Bowl
Ingredients
- 100 g. vermicelli
- 2 carrots diced
- 1 red bell pepper diced
- 1 tomato diced
- 1/2 English cucumber (or 1 standard cucumber), diced
- 1 tbsp. ginger minced
- 2 cloves garlic minced
- 1/4 shallot minced
- 1 avocado diced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 2 tbsp. tahini
- 1 lime juiced
Instructions
Cook Vermicelli
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook vermicelli according to the manufacturer's instructions.Vermicelli cooks very quickly. I tend to add the vermicelli and then immediately remove it from heat. Then, go on to prepare the produce. Merely sitting in the once boiling water is sufficient enough soften it enough to eat without overcooking.
Assemble Salad
- Mince and chop all of the produce and add to a large bowl.
- It can help to mix the tamari, rice vinegar, tahini, and lime together in a separate bowl and then mix in. Although this isn't explicitly necessary as long as the tahini doesn't clump together.
- I have also started adding the chopped avocado in afterwards, to keep it from breaking down too much while mixing in the other ingredients. This isn't entirely necessary, though.
- Serve immediately or chill in the refrigerator for about an hour. I'm quite fond of this dish at room temperature or mixed in with salmon or scrambled eggs. It keeps incredibly well in the refrigerator, though. There's enough sodium and acidity in the mix to last for about a week without the produce browning. The liquid will start to separate and just need stirring before serving again.