Ensalada de aguacate, remolacha y Microvegetales de girasol
Una ensalada rápida, súper saludable, llena de hierro, zinc y todos los nutrientes que necesitas.
Zutaten
- 1 aguacate rebanada larga
- 6 remolachas pequeñas asadas o 2 remolachas grandes
- 1 limón, exprimido Puede sustituir el zumo de limón por vinagre balsámico o de vino tinto.
- 115 Grams Microvegetales de girasol My Greens o brotes de guisantes frescos picado en trozos gruesos
- 2 tbsp aceite de oliva
- 1/2 tsp sal
- 1 tsp pimienta negra
Anleitungen
- Slice baby beets about 1/4 inch thick.
- Slice avocados to about the same thickness.
- Slice a few in half-keep a few long.
- Drizzle 1 Tbsp lemon juice on avocado.
- Set beets and avocado aside.
- Rough chop Sunflower Microgreens . Set the sprouted (leafed) ends aside.
- Place the hard stalk ends in a small bowl.
- Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well.
- Place a few of the marinated stalks on serving plates.
- Arrange avocado and beet slices on top of stalks on plates.
- Rotate beet, avocado, beet, avocado.
- Add all the remaining Sunflower Microgreens -stuff them into crevices on the plate to keep it tight and pretty.
- Drizzle the leftover oil-acid mixture over the salads.
- Optional: drizzle a bit more olive oil or lemon juice or vinegar over beets
- Fresh grind black pepper is a nice salad topper.
Notizen
Esta receta e imagen son cortesía de Martin´s Garden
Nährwerte
Calories: 409kcalCarbohydrates: 35gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 784mgPotassium: 1361mgFiber: 15gSugar: 18gVitamin A: 323IUVitamin C: 33mgCalcium: 76mgIron: 3mg
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