Arugula Pesto Rice Noodle Salad

• 2 cups baby arugula
• 1/3 cup grated Parmesan cheese
• 1/3 cup almonds
• 1/3 cup neutral flavored oil (we used avocado oil)
• 1 garlic clove
• 1/2 lime, juiced
• 1 pinch flaky sea salt
• 1 pinch ground black pepper
• 1/4 cup thinly sliced purple cabbage
• 1/4 cup thinly sliced radishes
• 1/4 cup matchstick-cut carrots
• 1/2 lime, juiced
• flaky sea salt, to taste
• ground black pepper, to taste
• 31/2 ounces rice noodles
• 1/2 teaspoon neutral flavored oil
• 6 large shrimp, peeled and deveined
• micro greens, to garnish (optional)

1. Make the arugula pesto. In a food processor, combine baby arugula, Parmesan cheese, almonds, oil, and garlic. Process well. Add lime juice; season with flaky sea salt and pepper. Pulse until completely smooth.
2. In a medium bowl, combine purple cabbage, red onion, radishes, and carrot. Add lime juice, and season with salt. Toss everything until well coated, then place in the refrigerator until needed.
3. Bring a large pot of water to a boil. Place rice noodles in a large bowl; pour boiling water over noodles, then cover bowl with a lid (a dinner plate or pizza pan does the job in a pinch). Allow noodles to stand and cook for 5-6 minutes, just until tender. Drain noodles, then flash noodles under cold water. Shake excess water off of noodles; Place the noodles back in the bowl and add 2 tablespoons of the prepared Arugula Pesto to the noodles. Toss well to coat.
4. Add oil to a small pan over medium heat. Cook shrimp for 1-2 minutes on each side, or until cooked through. Season with salt and pepper to taste. Place pesto noodles on a serving plate, top with cabbage mixture, shrimp, and micro-greens (optional). Serve immediately.

baby arugula, parmesan cheese, almonds, oil, garlic, lime, salt, ground black pepper, purple cabbage, radishes, matchstick, lime, salt, ground black pepper, rice noodles, oil, shrimp, greens

Taken from www.myrecipes.com/recipe/arugula-pesto-rice-noodle-salad-0 (may not work)