Natto, celery and oatmeal salad with no-oil lemon dressing
This natto, celery and oatmeal salad with no-oil lemon dressing provides a savory bowl with French mustard. Whole-foods plant-based no-oil (WFPBNO) recipe.
Servings 1 person
- 1 cup oatmeal
- 1.5 cups water
- 1 lime
- 1 tbsp French mustard
- 3 oz celery (about 2 stems)
- 3 oz natto
Put oats and water in a pan, bring to boil then simmer for 10 minutes.
In the meantime, squeeze the lime juice and mix it with the French mustard in a small bowl.
Rinse and finely chop the celery. Open the natto box.
In a mid-size bowl, place the cooked oatmeal at the bottom, then sprinkle the celery on top. Add the natto and top with the salad dressing.
Sodium: 469mg | Calcium: 175mg | Vitamin C: 23.6mg | Vitamin A: 380IU | Sugar: 6g | Fiber: 12g | Potassium: 891mg | Calories: 357kcal | Saturated Fat: 1g | Fat: 12g | Protein: 21g | Carbohydrates: 46g | Iron: 7.1mg