RAINBOW SALAD

13 July 2020
RAINBOW SALAD

RAINBOW SALAD 🌈

Eat happy and live colorfully…

Eating with your eyes as well - this rainbow salad - first with your eyes and then with all your senses is a happy experience. It is great served as a bowl - where you separate everything - or of course it can be all mixed together. You can use any ingredients - the beauty comes from the colors!

CONTENTS - 6 SERVINGS

  • 250 canned chickpeas
  • 1 tea spoon curry powder
  • Olive oil for frying
  • Red pepper
  • 1 1/2 avocado
  • 150 g drained sweetcorn kernels
  • 100 g edamame beans
  • 2 carrots (aprox 100 g)
  • 100 grams fresh spinach leaves
  • 120 g red cabbage
  • 120 g cauliflower
  • 50 g beansprouts

Dressing

  • 6 table spoons olive oil
  • 1 lemon
  • 1 cm fresh ginger
  • Garlic powder
  • Salt and pepper to taste

How to:

Drain and dry the chickpeas - heat olive oil in a small pan, and add the curry powder - fry the chickpeas for a few minutes - until they take color and taste from the curry. Remove from pan to cool.

Chop and dice all ingredients - place them individually in a large flat platter. 

Prepare the dressing, olive oil, grate the fresh ginger and add the juice from one lemon.
Sprinkle with salt and pepper - whisk it all together.

PRINT THE RECIPE PRINT OPSKRIFTEN DRUCKE DAS REZEPT IMPRIMER LA RECETTE
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