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.
Ingredients
- 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
Instructions
- 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
Video
Notes
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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