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Author Notes: I have been working on creating a recipe to make at our annual family beach trip this summer where eighteen of us share a house and each family cooks and cleans one night. When I am at the beach I like to spend as little time in the kitchen as possible. I also like to have the same quality, flavor and charm in my food as I do at home.
While driving home from Whole Foods and Trader Joes today famished and craving fresh spring rolls I put this dish together in my head and am so happy that it translated onto the plate. It was perfectly delicious, easy and beautiful and I know I can make it in a large quantity for a many people as necessary. I am also sure that it will look amazing on a humongous platter.
Cheers to the beach:) —Amy
Serves 1, but easily multiplies to serve a crowd
- 2 cups Rice Vermicelli Noodles (see note)
- 1/2 avocado, thinly sliced
- 1/2 nectarine, thinly sliced
- 1/4 cup microgreens (I used arugula & kale)
- 1/2 tablespoon raw sprouted watermelon seeds
- 1 dash Herbamare
- 1 dash freshly ground black pepper
- 1/4 lemon, juiced
- Place rice noodles on a plate
- Top with avocado slices, nectarine slices, micro greens and watermelon seeds
- Sprinkle with Herbamare, freshly ground pepper and a squeeze of fresh lemon
- Note: For rice noodles, take any size bag of rice noodles and place in a large glass baking pan, cover with hot water that has been heated on the stove, stir with tongs for about three minutes until tender. Drain noodles and rinse with cold water. Place noodles in bowl and season with fresh lime juice, pink himalayan sea salt and freshly ground black pepper to taste. Keep adding and keep tasting until you get it just as tangy and seasoned as your taste buds desire.