Kelp noodles and asparagus tossed with garlic, pesto, basil, and avocado


What are Kelp noodles?

  • derived from brown seaweed, salt, and water
  • raw food substitute for pasta-no cooking required (although you can warm them if you want)
  • contains fewer than 20 calories per serving
  • no fat, protein, cholesterol, or sugar
  • high in iodine content and minerals
  • bland taste & crunchy in texture





  • 1 package kelp noodles (bought mine at a local organic grocery store- organic garage)
  • 6 asparagus 
  • 1 ripe avocado
  • 1/3 cup fresh organic pesto
  • 2 garlic cloves, crushed
  • 1/2 cup onion, chopped
  • 1/3 cup lemon juice
  • 1/2 cup packed basil leaves, chopped
  • salt and pepper to taste 


  1. Rinse off kelp noodles and pat to dry
  2. OPTIONAL: Fill a pot with hot water and allow the noodles to soak for 10 minutes (I did this because I found the kelp noodles to be too hard and crunchy for my liking)
  3. Drain water and cut kelp noodles with a sharp bladed knife or kitchen scissors in order to separate the kelp strands
  4. Using a blender or food processor begin to pulse all ingredients [except for the kelp noodles] to create the sauce until it becomes creamy and/or smooth 
  5. Toss kelp noodles together in a bowl with fresh sauce and serve