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Seaweed pasta with avocado and tomatoes

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Ingredients for 4 servings:

  • 80 g seaweed (sea spaghetti seaweed)
  • 2 avocados
  • 250 g cherry tomatoes, quartered
  • 4 shallots, diced
  • 2 garlic cloves, finely chopped
  • 1 pinch(s) of salt and pepper
  • 1 pinch of chili if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan – easy preparation

Cook the sea spaghetti until al dente (about 10 to 15 minutes). Halve the avocados, remove the pits, and scoop them out of the skins with a spoon. Sauté the diced shallots and garlic in a pan with coconut oil until translucent. Then toss the seaweed pasta with the tomatoes and avocados in the pan. Season with salt, pepper, and (if desired) a pinch of chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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