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Pesto Kelp Noodle Salad

PREPARATION

10 min(s)

COOKING

10 min(s)

TOTAL

20 min(s)

SERVES

1

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Ingredients


2 cups kelp noodles (or shirataki noodles)

1/2 cup coriander

1/4 cup raw cashews

1 teaspoon garlic

1/2 lemon (squeezed)

2 tablespoons extra virgin olive oil

Sea salt to taste

1/3 cup sun dried tomato

1/2 cup frozen mixed vegetables

Introduction

Adding sea vegetables to your diet might be one of the best decisions you could make to improve your health. Kelp is considered a superfood due to its incredibly high mineral content and natural iodine, which helps to regulate the thyroid hormones. Since an iodine deficiency could slow your metabolism down by as much as 50%, kelp is also used to assist in weight loss.

Preparation

Soak the cashews in warm water for about two hours. Drain and combine them with the coriander, olive oil, garlic and lemon juice in a food processor. Pulse a few times, but keep the mixture a little bit crumbly. Add salt if needed.
Cook the frozen vegetables for a few minutes and drain them well.
Prepare the kelp noodles according to the package instructions.
Add the pesto to the cooked noodles along with the dried tomatoes and mixed vegetables. Garnish with some fresh coriander and serve.
Salad
Low Cholesterol
Gluten Free
Food-Processor Required
Lunch
Vegan