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FILLING GREEN SALAD

Posted 23-07-2016

Grainy yummy quinoa on the bottom, topped off with fresh crispy vegetables and perfectly cooked asparagus and broccoli, drizzled with a juicy dressing.
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Ingredients

Bottom layer

Pre cooked quinoa

Veggies

Broccoli (blanched)

Asparagus (blanched)

Lollo rosso/verde/spinach

Micro greens (if available)

Carrots

Tomatoes

Beets

Red onion

Parsley

Mint

Coriander

Basic dressing (big batch)

1 cup of olive oil (240 grams)

2 tbs. of lemon juice

2 tbs. of apple cider vinegar

1 tsp. of Dijon mustard

1 tsp. of agave

Pinch of salt (Himalayan)

Pinch of pepper

ADD ONS - capers, dill and chopped chives

Method

Precook Quinoa and set aside, pre-make dressing and set aside. Blanch the broccoli and asparagus. I do this by boiling up water, adding them in and taking them out after 2-3 minutes and rinsing in ice-cold water.

Chop all the rest of the veggies and set aside until you start building your salad.

First Layer: Pre cooked quinoa.

Second Layer: Lettuce and greens.

Third Layer: Your chopped up veggies and blanched broccoli/asparagus. If you have micro greens top off with those too!

Dress your salad last minute and mix just before serving.

#YUMMY

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