SPRING SALAD

Posted by Tzeitel Topel
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ENSALADA PRIMAVERA

Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).

 
INGREDIENTS* 4 portions:
  • 1 El Dorado red lentils pasta box
  • 250 gr / Mezclum (vegetables mix)
  • 1 un. / Beet
  • 1 un. / Carrot
  • 1 un. / Yellow pepper
  • 150 gr / cherry tomatoes
  • 2 pieces / Avocado Hass
  • 1 tbsp / black sesame seed
  • 1 tbsp / Sunflower seeds
  • 7 tbsp / balsamic vinegar
  • 4 tbsp / olive oil
  • 1 tbsp / Ground Panela
  • Salt
  • Pepper
 
PREPARATION:
  • Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).
  • Peel the beet and cut it into cubes, mix it with 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, ½ tablespoon of ground panela, salt and pepper to taste. Then put in a refractory and bake at 250°C for 30 minutes or until the beet is tender.
  • Peel and cut the carrot into thin strips, separate.
  • Peel and cut the avocado, separate.
  • Peel and cut the pepper into thin strips, removing the seeds, separate.
  • Mix all the ingredients: pasta, mezclum, beet, carrot, avocado, pepper, cherry tomatoes and finish with sunflower seeds and black sesame seeds.
  • For the vinaigrette, mix the remaining 6 tablespoons of balsamic vinegar with the remaining 3 tablespoons of olive oil (add the oil in the form of a thin wire to achieve an emulsion) add ½ tablespoon of ground panela remaining, salt and pepper to taste, Mix again and season the salad.