Springtime is salad time!
Take advantage of the asparagus season and prepare this healthy, nutritious and vegan salad bowl.
Ingredients
For the salad
- 200 g Borlotti beans soaked the night before
- 400 g green asparagus
- 200 g field salad like purslane or arugula
- 200 g microgreens
- 200 g broccoli and peas cooked
- 1 Avocado
- 4 radishes
- 100 g Tofu marinated in chili and olive oil
Dressing
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 lemon pressed
- salt
- pepper
- 2 tbsp sesame seeds roasted to taste
Servings: portions
Units:
Instructions
- First cook the white beans according to the package instructions (after soaking them in cold water for at least 12 hours).
- For this salad I boiled green asparagus in water for about 10 minutes, but you can also put the asparagus in the oven with some oil.
- Marinate the tofu with some olive oil and chili (or your favourite spices).
- Arrange everything and top the salad with the dressing, salt and pepper.
What do you think?