Spring salad bowl
Course
Main Dish
Cuisine
All-time Classic
,
Fresh & Healthy
Servings
Prep Time
2
portions
15
minutes
Cook Time
1
hour
Servings
Prep Time
2
portions
15
minutes
Cook Time
1
hour
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
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.