Gluten-Free Super Fast Noodle Salad

A fast, handy and very tasty lunch dish I like to make this with leftover chicken. You could also add some tuna. For a vegan meal you could omit these and use egg-free mayonnaise.

Ingredients

1 avocado 
1 carrot
5 large spinach leaves
Half a small onion, finely chopped.
200g rice pasta spirals


Optional:
Finely chopped beetroot 
Leftover roast chicken slices, finely chopped
A squirt of fresh lemon juice
Parmesan, black pepper or paprika for sprinkling

         Method

• Grate the avocado, and the carrot.
• Wash the spinach leaves and tear or chop into small pieces.
• Boil the rice pasta for 3-5 mins keep a close eye on it, it's not nice when overcooked.
• Place the vegetables in a large bowl with the meat.
• Drain and rinse the pasta, and put it in the bowl with the mayonnaise.
• Mix it all up.
• Sprinkle over the parmesan, and or pepper.
• Enjoy!

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