Vermicelli Salad w/ Summer Squash, Avocado, & Sprouts
This Vermicelli Salad consists of yellow squash, orange bell pepper, tomatoes, jalapeños, tamari, rice vinegar, peanut butter, avocado, and sprouts. It's a great recipe to mix and match your own favorite fruits and vegetables or the produce that you have on hand. I rather like tamari and peanut butter. Although you can easily use soy sauce and tahini for a similar effect.
Equipment
- Large Bowl
- Large Pot
- Stovetop
Ingredients
- 100 g. vermicelli
- 1 yellow squash diced
- 1 orange bell pepper diced
- 1/2 c. tomatoes diced (I used 2 roma & 4 cherry)
- 2 jalapeños minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 1/3 c. peanut butter (or tahini)
- 1 avocado diced
- 1/2 c. sprouts
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, and tahini together in a separate bowl and then mix in. Although this isn't explicitly necessary as long as the tahini doesn't clump together.
- Add in tofu, avocado, and sprouts. You can really mix the peanuts in at any time. However, sprouts go back much faster than the other ingredients, so I don't mix them in until serving and store them separately.
- 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.