Kelp noodle salad with pomegranate
Kelp noodle salad with pomegranate
Marinka Bil
Macros(per serving)
480Kcal
Fat
79% (42 g)
Protein
6% (7 g)
Carbs
15% (18 g)
Be the first to comment!Macros(per serving)
480Kcal
Fat
79% (42 g)
Protein
6% (7 g)
Carbs
15% (18 g)
Rate
Ingredients
Servings
Kelp Noodles
25 gArugula
20 gPomegranate seeds
50 gAlmonds
25 gSpring onion
1⁄2 pieceBlack pepper
to tasteCeltic sea salt
to tasteOlive oil (extra vierge)
2 TbspLemon juice
1 1⁄2 TbspInstructions
Difficulty
Easy
Prep time
20 min
Cook time
5 min
1
Bring a pan of water to the boil and then remove it from the heat. Put the kelp noodles in and place the lid on the pan.
2
Let it stand for 20 minutes and then drain the noodles. Rinse them with cold water.
3
In the meantime, heat a frying pan over medium heat (without fat in it!) And roast the almonds. Be careful not to burn them.
4
Mix arugula, pomegranate, almonds and spring onion into the kelp noodles and season with some salt and pepper.
5
Drizzle with olive oil and lemon juice.
Details
Allergens
Nuts, Fruit, CitrusDiet
Paleo, Vegetarian, SirtfoodCourse
Lunch, Snack, Side dish, AppetizerShare
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