CookPal AI
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Spinach and Seaweed Vinegar Salad

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 🥬 1 bag spinach
    • 1 bag bean sprouts

  • Protein

    • 🐟 1 can tuna

  • Condiments

    • 2 tbsp soy sauce
    • 1 tbsp vinegar
    • 🍬 1/2 tsp sugar

  • Seaweed

    • 1 sheet roasted seaweed

ÉTAPES

1

Boil water in a pot, blanch the bean sprouts briefly, then cool them in water.

2

Add salt (not listed in ingredients) to the same boiling water, blanch the spinach, cool it in water, squeeze out excess water, and cut into 4 cm pieces.

3

Drain the tuna can and tear the roasted seaweed into small pieces.

4

Mix soy sauce, vinegar, and sugar in a bowl.

5

Combine spinach, bean sprouts, and tuna in the bowl, mix well, then add the roasted seaweed and toss lightly.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 10g
    Protéines
  • 12g
    Glucides
  • 5g
    Graisses

💡 Astuces

This dish is best served fresh but can be stored in the fridge for up to 1 day.You can substitute spinach with other leafy greens like kale or bok choy.For added flavor, sprinkle sesame seeds on top before serving.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.