INGREDIENTS
1/4 avocado
1 tablespoon white miso paste
1/2 garlic clove
2 teaspoons lemon juice
1/2 teaspoon olive oil
1/4 teaspoon kosher salt
1 1/2 cups stemmed, chopped kale
1 cup cooked buckwheat noodles
1/2 cup cooked, shelled edamame
1 teaspoon sesame seeds
DIRECTIONS
In a blender, puree 1/4 avocado, 1 tbsp white miso paste, 1/2 garlic clove, 2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp kosher salt, and 1/3 cup warm water; toss with 1 1/2 cups stemmed, chopped kale, 1 cup cooked buckwheat noodles and 1/2 cup cooked shelled edamame. Serve topped with 1 tsp sesame seeds.