Konaberry Kelp Noodles with Pineapple Vinaigrette

This is a great dish for summer and a nice alternative to kale or spinach based salads. I often eat it for lunch or as an on-the-go snack as it can be eaten straight out of the container. For lunch I add a little chicken or chopped vegetables.

Before making this recipe I'd never heard of Konaberry Kelp Noodles. From the back of the noodle packet (from the Sea Tangle Noodle Company), I read that Konaberry is the fruit that surrounds and protects the coffee bean, grown in Kona, Hawaii. What's amazing to discover is that it's a powerful antioxidant and rich in many vitamins and minerals. Konaberry has 60 times more antioxidants than pomegranates and 100 times more than blueberries.

The noodles are very low in calories - only 12 calories for a 112g / 4oz serving. There's not much nutritional substance to them but when combined with the pineapple vinaigrette, there's fats (from the olive oil), sodium from the soy sauce and carbohydrates (mostly simple carbs) from the pineapple.

I'd previously eaten shirataki noodles - made from the root of the konnayku plant which is also low in calories.
Similar to tofu, both kinds of noodles absorb the flavours of any sauce or spices, making them very versatile and a perfect addition to a dish or a lighter alternative to pasta and rice.

Konaberry Kelp Noodles with Pineapple Vinaigrette
Makes 3

Ingredients:
- 335g / 12oz konaberry kelp noodles, rinsed and drained
- 225g / 8oz pineapple chunks
- 45ml /3tbsp olive oil
- 45ml /3tbsp soy sauce, light
- 40g / 1.4oz onion, chopped
- 1 clove garlic, chopped

Method:

• Blend all the ingredients (except noodles) in a food processor.
• In a bowl, pour the vinaigrette over the noodles and mix to combine.
• Let sit for 10-20 minutes for softer noodles, if desired.
• Serve plain or add chicken and/or chopped vegetables. ENJOY!

Nutritional Information: