Japanese Salad

Ingredients

• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Spinach1 cup (35 g)
• Mung Bean Sprouts1/2 cup (45 g)
• Tofu100 g
• Sesame Seeds1/2 tablespoon (5 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Soy Sauce1 teaspoon (5 g)
• Oil1 teaspoon (3 ml)
• Canned Tuna in Water1/2 can (60 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Wash the mung bean sprouts and cook over low heat with a little water. Cover and cook for 3 minutes.

2. 2

   Step 2

   Wash the vegetables well. Cut off the ends of the green beans and peel and cut the carrots into thin sticks.

3. 3

   Step 3

   Place the carrots and green beans in a pot of boiling water and boil for 6 minutes. With 30 seconds left, add the spinach.

4. 4

   Step 4

   Drain the tofu and dice. Separately, beat the egg with a little salt. Set aside.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, pour in the oil, spread and add the beaten egg.

6. 6

   Step 6

   Cook for 2 minutes or until the bottom is set, flip and cook for 1 more minute. Once the omelet is done, cut into strips.

7. 7

   Step 7

   For the dressing: Mix lemon juice, soy sauce and stevia or the sweetener of your choice.

8. 8

   Step 8

   Place all the ingredients in a salad bowl and pour the dressing. Sprinkle with toasted sesame seeds and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Japanese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.