2tablespoonslemon juicefrom large lemon or two small
2tablespoonswhite wine vinegar
2tablespoonsextra virgin olive oil
1tablespoonhoney or agave
1/2teaspoonkosher saltplus more as necessary, to taste
for the noodle bowls
3packages ramen noodlesflavor packets discarded
1tablespoonextra virgin olive oil
1pintcherry tomatoessliced into disks or quartered wedges
1tablespoonlemon basil or sweet basilminced
prepare the vinaigrette
Add all ingredients to a small mixing bowl and whisk well. Set aside for at least a half hour, if possible, to let the flavors meld. Taste, and add more salt if needed, one pinch at a time.
prepare the noodle bowls
Bring a medium pot of water to boil. Add the ramen noodles and reduce heat slightly to maintain an active simmer without boiling over. Cook for three minutes (or according to package directions). Drain in a colander and set aside to cool to room temperature (this takes just a few minutes).
When the ramen noodles have cooled, toss them with one tablespoon of olive oil plus two tablespoons of the vinaigrette. Divide the noodles evenly between two entree-sized bowls. Top each bowl with half of the sliced tomatoes and avocados, and drizzle the remaining vinaigrette evenly over each. Garnish with minced basil.
Avocado & Cherry Tomato Ramen Noodle Bowl with Lemon Basil Vinaigrette was originally published on https://soupaddict.com/avocado-cherry-tomato-ramen-noodle-bowl/