CookPal AI
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Spinach and Seaweed Vinegar Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porções
  • $5

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 12g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.