Broccoli Pesto Kelp Noodle Salad

Going on a grain-less diet can be off-putting when you can't have noodles, pasta and rice. Luckily there's kelp noodles. Made from seaweed, but have no fear if you are assuming that they have a strong taste of sea. The flavour and colours are stripped so it is pretty much tasteless and will absorb the flavours of your added ingredients.

And the best thing about kelp noodles is that it does not require cooking which will reduce preparation for you to make a easy whip-up. If you want to make a warm dish it just needs to be warmed by adding them to a hot broth or a sauce that you have just sautéed.

You can get these noodles from organic and wholefood stores.















Broccoli Pesto Kelp Noodle Salad Recipe:
(serves 2)

Ingredients:

Salad:
1 broccoli head
2 tomatoes
1/4 red onion
340g kelp noodles
1 cup baby spinach leaves
1 avocado
1/4 cup cashew nuts
1 tablespoon apple cider vinegar

Pesto:
1 cup packed fresh basil leaves
1 garlic glove
1/4 cashew nuts
1/3 cup olive oil
Juice of 1 lemon
Brewers yeast (2 tablespoons) - optional; gives it a cheesy taste
Salt and pepper to taste

1) Process pesto ingredients in a food processor and put aside
2) Cook the broccoli (boil or steam until bright green) - let it cool
3) Rinse the Kelp noodles in boiling water - let it cool
4) Cut the tomatoes, onion and avocado and mix in the other salad ingredients
5) Mix in the broccoli and kelp noodles
6) Add pesto

Enjoy the crunch! (Yes the Kelp Noodles are crunchy :))