Loaded with a lot of fiber, vitamin C, and A, as well as protein, this salad is a super nourishing summer dish!
Combining noodles with veggies and even fruits always stood out to me. When I tried this recipe and it worked out fantastic, I needed to share it right away. What else makes a vegan life better, than people sharing their fabulous recipes with you? Food is so important to me, so by giving a recipe, I am always giving love.
For 2 portions you need:
- 2 1/2 cups noodles of your choice (120g, I chose whole wheat noodles)
- 2 scallions
- 8-10 cocktail or cherry tomatoes
- 180g fennel
- 1tbs olive oil
- 1 cup oyster mushrooms (100g)
- 1 cup fresh herbs
- 3 cups baby spinach (60g)
For the dressing you need:
- 4tbs vinegar
- 2tbs agave nectar
- salt and pepper
- 2 tbs olive oil
Start with boiling the noodles according to the instructions. Now cut the scallions into rings, quarter the tomatoes and cut the fennel into cubes. Heat up the olive oil in a pan and sweat the fennel. Cut the oyster mushrooms into strips and add to the pan, roast gently for about 3-4 minutes.
Chop the herbs and mix with 2tbs of the water you were boiling the noodles in, add vinegar, agave nectar and 2tbs olive oil, stir well and taste with salt and pepper.
Wash and dry the baby spinach and combine with the oyster mushrooms, fennel, tomatoes, scallions and noodles, pour the dressing over your salad before serving.
One portion of this salad has the following nutritional values: 543kcal, 72g carbohydrates, 27g sugar, 23g fat, 15g protein, 11g fiber, 51% of the daily recommended dose of vitamin C and 35% of vitamin A.