Paleo Spirulina Egg Rolls with Courgliatelle Ceviche Style!

Close up of Paleo Spirulina Egg Roll Salad

I fancied something a little bit different today so I decided to knock together this little lunch.  It was absolutely delicious! And most of all it didn’t taste of spirulina one bit!!!

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 5-10 minutes

Ingredients:

For the egg rolls:

3 eggs
1 tbsp coconut sugar
1 tbsp spirulina
Pinch Himalayan pink salt
1 tsp coconut oil (for frying)

For the salad:

1 courgette (sliced into ribbons)
1 mushroom (finely sliced)
Juice 1/2 lime
1/2 pink grapefruit (segmented)
1/2″ piece shredded root ginger
1 clove garlic (finely chopped)
1/2 tbsp apple cider vinegar (with the mother)
1 tbsp chopped fresh coriander
Nanami togarashi (optional but tasty!)

Method:

  1. Start by preparing your salad.  Using a potato peeler, peel your courgette into ribbons.
  2. Add all of the ingredients into a bowl except for the coriander and nanami togarashi.  Mix thoroughly to ensure that everything has been coated in a layer of the lime juice.
  3. Whisk together your eggs, coconut sugar, spirulina and salt. Make sure that your egg mix is completely smooth.
  4. In a medium sized frying pan melt your coconut oil on a low heat.  Pour in the egg mix and leave for 5 minutes.
  5. Once the top looks like it is starting to solidify transfer the pan under a grill.  Grill for 5 minutes or until fully firm to the touch.
  6. Leave your egg roll to cool for a few minutes.  Transfer your egg roll onto a flat surface and begin to roll tucking in as you go along.
  7. Once your egg roll is in a roll shape, cut into thin slices.
  8. Transfer your egg roll onto your salad.
  9. Add your chopped coriander and nanami togarashi and serve!
Bowl of Paleo Spirulina Egg Roll Salad

Yummy!

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