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🥗 Colorful Salad with Greek Mini Noodles

410 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Kritharaki noodles 300 g
• Lemons 1 pc.
• Olive oil 4 tbsp
• Oregano, dried pinch
• Pepper, black ground pinch
• Honey 1 tsp
• Vine tomatoes 4 pc.
• Olives, green 50 g
• Baby spinach 100 g
• Avocado 1 pc.

Instructions

1. 1. Bring about 3 liters of water with salt to a boil in a pot.
2. 2. Keep the water hot and covered.
3. 3. Cook the noodles in it for approx. 8 minutes until they are al dente (firm to the bite).
4. 4. Drain the noodles in a colander.
5. 5. Rinse the noodles with cold water.
6. 6. Wash the lemon thoroughly.
7. 7. Cut the lemon in half.
8. 8. Squeeze the lemon.
9. 9. Take a bowl.
10. 10. Add the olive oil to the bowl.
11. 11. Add 2 tablespoons of lemon juice.
12. 12. Add oregano.
13. 13. Stir the mixture well.
14. 14. Season the mixture with salt.
15. 15. Season the mixture with pepper.
16. 16. Season the mixture with honey.
17. 17. Wash the tomatoes.
18. 18. Remove the stem area from the tomatoes.
19. 19. Cut the tomatoes into cubes.
20. 20. Cut the olives in half.
21. 21. Wash the spinach.
22. 22. Let the spinach drain.
23. 23. Cut the avocado in half.
24. 24. Remove the pit of the avocado.
25. 25. Loosen the flesh of the avocado from the shell with a spoon.
26. 26. Cut the flesh of the avocado into cubes.
27. 27. Add the remaining lemon juice.
28. 28. Mix the flesh with the lemon juice.
29. 29. Add the noodles to the bowl.
30. 30. Add the vegetables to the bowl.
31. 31. Mix everything well.
32. 32. Taste the mixture again.
33. 33. Serve the salad.

Nutrition per serving

• kcal: 410
• Protein: 9 g · Fett/Fat: 27 g · Carbs: 40 g