Kelp noodle salad with pomegranate — Meal
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Macros (per serving)

Fat

80%

(42 g)

Protein

5%

(7 g)

Carbs

15%

(18 g)

12 g Net,

6 g Fiber

480 Calories (per serving)

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Kelp noodle salad with pomegranate

Ingredients

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Kelp Noodles

50 g

Arugula

40 g

Pomegranate seeds

100 g

Almonds

50 g

Spring onion

1 piece

Black pepper

to taste

Celtic sea salt

to taste

Olive oil (extra vierge)

4 Tbsp

Lemon juice

3 Tbsp

Instructions

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.

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Vegetarian, Sirtfood

Course

Lunch, Snack, Side dish, Appetizer

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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