Latest Blog Posts
26Mar

Chilled Peanut Noodle Salad with Avocado and Cucumber

This vegetarian main dish, teaming with Asian flavors, is delicious on a hot summer's day. Just boil water for the pasta and that's all the cooking you need to do.

Ingredients

12 ounces dried whole-grain spaghetti

1 cup frozen shelled edamame, thawed

1/2 cup creamy low-sodium peanut butter

2 tablespoons toasted sesame oil

2 tablespoons soy sauce (lowest sodium available)

1 teaspoon minced peeled gingerroot

1/2 teaspoon garlic powder

1 medium avocado, halved, pitted, and diced

1 cup shredded carrots

1/2 medium English, or hothouse, cucumber, diced

2 tablespoons toasted sesame seeds (optional)

NutritionLabel(4)

Directions

1. Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl.

2. In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined.

3. Spoon the sauce over the pasta, tossing to coat.

4. In a small bowl, gently stir together the avocado, carrots, and cucumber.

5. Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.

 

Quick Tips 

Cooking Tip: For a different flavor, substitute sunflower seed butter or almond butter for the peanut butter.

Keep it Healthy: When preparing pasta of any kind, try adding some vegetables to the boiling water during the last few minutes of cooking time. It’s a quick way to bulk up the dish and add a serving of veggies to your meal!

Tip: Lightly spray the measuring cup with cooking spray before adding the peanut butter. The peanut butter will slide easily out of the cup.

Tip: Encourage the kids to help with age-appropriate tasks, including measuring and stirring ingredients, whisking the sauce, and sprinkling the sesame seeds.

 

CaloriesCalories ProteinProtein FiberFiber
348 Per Serving   13g Per Serving 9g Per Serving

 

 

This recipe is made possible through the American Heart Association. To learn more about the American Heart Association, and see more of their recipes, please visit https://www.heart.org/

Related

Chicken Salad Spread

Chicken Salad Spread

Are you busy during the week and want to try meal prepping to have leftovers for dinner? These cook ...

Read More
"Dollar Store" Four Bean Chili

"Dollar Store" Four Bean Chili

Looking for a quick and easy, budget-friendly dish? Only have time to run to the local dollar store?...

Read More
Kid Approved Fish Sticks with Tartar Sauce

Kid Approved Fish Sticks with Tartar Sauce

Are you craving fried fish, but want something a little bit healthier? Try this easy Fish Stick and ...

Read More
Sweet and Sour Pork

Sweet and Sour Pork

Want to try a new dish, but not sure what to make? This sweet and sour pork is the dish for you! Not...

Read More
Lessons Learned from a NICU Mom

Lessons Learned from a NICU Mom

In honor of NICU Awareness Month, here are the lessons I’ve learned as a NICU mom.

Read More
Meet Our Partners: Three O’clock Project

Meet Our Partners: Three O’clock Project

Meet Three O’clock Project and learn about the services they provide.

Read More