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.
Rating
5/5
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
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
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
Useful Tips
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!
