If you love pasta salad, today’s recipe is going to satisfy your craving without the acid or carb-overload of regular pasta.
Plus, I’ve added a tiny, under-utilized but big on taste and omega-3 fish, sardines. (Stay tuned on Thursday for more types of fish you should be enjoying but probably aren’t.)
Depending on where you live, most of the ingredients in this dish are in season and local, so you can enjoy delicious fresh from the farm goodness.
This recipe is packed with vitamins, minerals, protein, and Omega-3 fatty acids, so you’re going to feel great after you eat it.
Give it a try and let me know what you think over on Facebook.
Farm Fresh “Pasta” Salad with Seafood
INGREDIENTS [Serves 4]
2 packages of kelp noodles
Or 2 zucchinis, spiralized
3 cloves garlic, minced
1/2 red onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
Zest and juice of one lemon
1 handful chopped parsley
1/2 cup extra virgin olive oil
Optional: 8 fresh wild-caught sardines or anchovies, deboned (or canned in extra virgin olive oil) (for a vegan version, forego the sardines altogether)
Great source: www.VitalChoice.com
Drain and rinse the kelp noodles and set aside (or alternate with zucchini noodles). Sauté onion and garlic in a pan with 1/4 cup olive oil for 5 minutes. Add kelp noodles to the pan, along with the zucchini and yellow squash and sauté for 10 minutes. Add the lemon, remaining 1/4 cup olive oil, and parsley.
Top with sardines. Enjoy!
For more on which foods to avoid and which to eat more of (like zucchini noodles and even sardines), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!