Red Harmony Salad

Red Harmony Salad


Red Harmony Salad

Red Harmony Salad

As intense as you like it, and nutritious to the max, this red salad brings to the table a variety of flavor notes and different textures that pleasantly surprise, each time.
Prep Time 15 minutes
Course Salad
Servings 4 people


  • 400 g beetroot, cubed
  • 400 g red quinoa, boiled
  • 400 g red cabbage, finely chopped
  • 400 g broccoli florets
  • 100-200 g walnuts
  • 200 g chevre cheese, crumbled
  • Salt
  • Freshly ground pepper

For the dressing

  • 40 g Dijon mustard
  • Zest of one orange
  • 100 ml orange juice
  • 60 ml lemon juice
  • 60-80 ml olive oil


  • Place the walnuts in the oven at 150ºC, for 15 minutes. Cut them into thick chunks with a knife
  • For the dressing, mix all the ingredients together
  • For the salad, mix all the ingredients together, leaving out the cheese
  • Add as much dressing as needed to the salad and season with salt and pepper
  • Serve the salad in a bowl
  • Garnish with the cheese and serve



Red foods are usually rich in phytonutrients, antioxidants, vitamins and minerals such as iron and magnesium, tastily building a protective shield for our immune system!
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