Lentil salad with iziki seaweed


  • 200 grams of cooked brown lentils
  • 30 grams of iziki seaweed
  • 1 carrot
  • 1 tender onion
  • A few cubes of wholemeal bread
  • Apple cider vinegar
  • Oil
  • Salt


Soak the iziki seaweed for a few minutes before chopping. Peel and cut the carrot into julienne strips a little thick, peel and cut the onion into thin crescents.

In a salad bowl, place the lentils, onions, carrots and previously drained algae. Dress the whole thing with a little extra virgin olive oil, a splash of apple cider vinegar and salt to taste.

Now you just have to sprinkle the cubes of wholemeal bread previously sautéed in the pan.

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