Lime Rice Noodles With Avocado & Nectarine

• 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

1. Place rice noodles on a plate
2. Top with avocado slices, nectarine slices, micro greens and watermelon seeds
3. Sprinkle with Herbamare, freshly ground pepper and a squeeze of fresh lemon
4. Note:rnrnFor 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.

noodles, avocado, nectarine, microgreens, watermelon seeds, ground black pepper, lemon

Taken from food52.com/recipes/36584-lime-rice-noodles-with-avocado-nectarine (may not work)