Lo-carb, warm seafood 'noodle' salad

This Asian-inspired salad is a quick, easy, light and tasty meal for any time of the day. Despite being grain free, it will also satisfy those noodle cravings without adding in the refined carbs.

notes

Gluten free, dairy free, Paleo, AIP, pescatarian, pegan

Konjac is detoxifying

preparation time

10 mins

cooking time

10 mins

yields

2-4, depending on your hunger

ingredients

salad

1/2 red or white onion, thinly sliced into quarters

3-4 cups of vegetables, thinly sliced or grated using a mandolin e.g. cabbage, red capsicum, carrot, Asian greens, zucchini, broccoli, cauliflower, asaparagus

1 cup of your favourite seafood e.g. prawns, wild-caught salmon cut into pieces, squid, Moreton Bay bugs

1 tbsp olive oil

Garlic powder

2 x 400g packs Konjac (seaweed) noodles (500g drained)

Boiling water

2 spring onions, finely sliced

1/2 cup fresh coriander, chopped

dressing

1 tbsp Coconut Aminos or gluten-free soy sauce / tamari

1 tsp gluten-free fish sauce

2 tbsp Vinegar e.g. apple cider

1 lime, juiced

2 cloves garlic, crushed

1 tsp ground cumin (leave out for AIP)

1 tsp dried chilli (leave out for AIP)

A little white pepper (leave out for AIP)

directions

1. Prepare the vegetables and mix well

2. Mix all the dressing ingredients together

3. Heat the olive oil in a pan. Add the seafood, sprinkle with garlic powder and cook until just ready. Take off the heat

4. Place the vegetables in a colander and pour some boiling water over them to warm up. Drain and place in a large bowl

5. Drain the noodles in the same colander, pour some boiling water over them and drain

6. Add the noodles and seafood to the vegetables, and pour the dressing over the salad. Mix well

7. Serve in bowls and garnish with the fresh coriander and spring onion