To prepare the noodles, blanch a portion under cool water and marinate them for about six minutes in a basin containing water
Kullab garnishes the salad with pulverized peanuts, sesame seeds, cilantro stems, and lime juice for added texture, flavor, and nutrients.
She uses a food processor to combine peanut butter, olive oil, garlic, ginger, sriracha, and vinegar for the vinaigrette
She quipped that Kullab slices the vegetables, such as cucumbers, cherry tomatoes, and lettuce, into small pieces
She adds chicken breast for protein and pita crackers made with whole grains for additional complex carbohydrates.
You can easily prepare them at home by sprinkling a whole pita with olive oil and sea salt, separating it into smaller pieces
Kullab suggests using approximately six ounces of high-protein pasta as the protein and complex carbohydrate foundation for this salad.
She uses Protein+ penne from Barilla, which is made with lentils, legumes, and peas.
Then, she adds vegetables, including spinach, cucumber, Kalamata olives, an orange bell pepper, and jalapeo.