This isn’t just any salad, it’s a freaking salad, if you know what I mean! And it’s not just a pasta salad! I loaded it with so many other delicious nutritious ingredients & made a delicious sweet + savoury dressing with yacon syrup + Dijon!
The best part? You can make it all in just ONE BOWL!
It’s vegan, gluten, nut & grain-free + loaded with good carbs, fibre, healthy fats + protein. It’s also super creamy, filling, light but satisfying + so full of flavour, you’ll forget it’s a salad! I had it for lunch but you can totally make it as a side dish if you’re having guests over or a smaller portion for yourself as a side dish with your main meal! I mean… I don’t want to brag or anything but IT’S HELLA PRESENTABLE!!
Speaking of pasta, people always ask me what I think of KONJAC NOODLES, so I figured I’d take this opportunity to give you guys the run down. I feel like with the whole keto craze, they have become all the rage because they’re so low in carbs. They come from the root of an Asian plant called konjac.
The main component is glucomannan, a water-soluble dietary fibre, that fills the stomach & slows digestion, which is why many people use it to stay on track with their weight as it helps reduce the urge for heavy meals or snacks & keeps you full. It also contains no sugar or carbs, which is why it’s such a “thing” on the keto diet.
Personally, I don’t enjoy them for a few reasons: the smell is atrocious (I’m talking FISH SMELL) & even though you rinse them thoroughly & it mostly goes away, it’s just unappetizing to me! I also don’t find that it mimics the texture of real pasta that well & I find the noodles rather mushy.
While it does provide some fibre, no carbs or sugar, I much prefer to have a smaller portion of a more nutrient-rich wholesome pasta, such as chickpea or lentil pasta. In my opinion, these pastas are a lot tastier, mimic the texture of real pasta a lot better & contain so many more vitamins, minerals, nutrients, protein & fibre than konjac! When you think about it, konjac noodles don’t really provide much nutrition-wise other than their fibre content.
This is just my personal take & I felt it would be a good time to share it with you babes since we’re talking about lentil pasta in this recipe.
ANYWHO, in case you haven’t figured it out yet, konjac noodles aren’t really my jam! Now, let’s get down to the salad.
- 1/3 cup red lentil pasta (I used Tolerant Foods)
- 1 tbsp. hemp hearts
- 1 medium cucumber, sliced with a mandolin
- 2 tbsp. organic green peas
- 1/4 apple, sliced with a mandolin
- A few goji berries for sprinkling
- 1/3 tbsp. Vegan walnut Parmesan or nutritional yeast
- 1 tsp. Dijon mustard
- Splash of yacon syrup
- Sea salt + black pepper to taste
- 1/2 tsp. garlic powder
- Juice of 1 fresh lemon
- 2 tbsp. Raw apple cider vinegar
- Prep the pasta according to package directions. Once it’s ready, set aside to cool slightly.
- Prepare your other ingredients, then add everything to a bowl & season with dressing ingredients. Toss to coat.