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Ingredients
- 40 g sun-dried tomatoes in oil drained
- 250 g tomatoes halved
- 140 g red peppers deseeded and quartered
- 150 g carrots cut in pieces (2 cm)
- 100 g celery stalks cut in pieces (2 cm)
- 30 g red onion quartered
- 50 g avocado
- 20 g Medjool dates pitted
- 25 g olive oil
- ½ tsp dulse flakes dried
- 1 tsp tamari
- 1 Tbsp cider vinegar
- 340 g kelp noodles rinsed
- Nutrition
- per 1 portion
- Calories
- 172 kcal / 718 kJ
- Protein
- 2.4 g
- Fat
- 10.6 g
- Carbohydrates
- 16.7 g
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