From Miracle Noodle Ambassador and lectin-free cook Claudia comes this delightful cold salmon pasta recipe. Thanks for the great meal, Claudia!
"This salad is super easy to make in advance, using shirataki fettuccine from Miracle Noodle!"
Recipe by Claudia Curici AKA @creativeinmykitchen.
INGREDIENTS:
1 bag of Miracle Noodle Fettuccini
1 can Alaskan Pink Salmon, sustainably caught and in water in a BPA free can
Chopped baby kale, a few handfulls
1/2 baked sweet potato, cubed
A few fermented (or pickled) okra (I use Barrel Creek Provisions), sliced
A touch of extra virgin olive oil
Lemon juice
Salt and pepper
*Optional: If you want all the omega 3s you can get, use the liquid from the salmon can.
DIRECTIONS:
1. Rinse Miracle Noodle for 1 minute. Bring a pot of water to boil and cook Miracle Noodle for 2-4 minutes. Drain. Return Miracle Noodle and dry in a naked pan. Remove from heat.
2. In a bowl combine potato, okra, salmon with juice, olive oil, lemon juice, slae, pepper and Miracle Noodle.
Notes: This salad dressing is not runny (the pasta and potatoes absorb all the liquid) so you don’t need to worry about spilling, but if you do use a leak-proof container for the salad.
You can find Claudia on Instagram at @creativeinmykitchen. Check out her site for amazing lectin-free recipes at www.creativeinmykitchen.com.
