Summer salad
Ingredients:
Hard grain semola noodles 1cup
Cucumber 1
Avocado 1
Olive oil 15ml
Green olive 50g
Black olives 20g
Mustard in grain (to taste)
Balsamic vinegar 2 spoon (to taste)
Himalayan salt (to taste)
Spinach 30g
Smoked tofu 2 servings
Frozen sweet vegetables 1 cup
White onion 1 medium
Cherry tomatoes 30g
Canned white beans 30g
Preparation:
- In a saucepan, add 500 ml of water, add 1 tablespoon of salt, 1 tablespoon of olive oil, and let boil.
- Add the noodles to the boiling water, let cook for 8 to 12 minutes if you like the noodles al dente, then remove them after 7 minutes.
- Thaw the vegetables, let them dry.
- Cut the cucumber into medium cubes and pickle with salt.
- Cut the onion into medium cubes and pick with salt.
- Cut the onion into medium cubes and pick with salt.
- Heat the white beans and let stand. (Optional)
- Boil water and add broccoli cook for 10 minutes. After that time, remove the broccoli and let it cool, save the water and then.
- Wash the spinach and let it sit in the previously separated water for 5 minutes.
- In a pan with olive oil, fry the previously chopped tofu for 5 minutes.
- In a container, add olive oil, balsamic vinegar and mustard mix very well.
- Pour the ingredients into a container, add the tomatoes.
- Mix the ingredients, add the sauce, pepper and salt to taste.
- Cut the avocado into cubes, add them to the salad container and stir.
Ready to serve and enjoy, yield four servings!
