A healthy salad loaded with protein, among other nutrition.
SALAD WITH CABBAGE GREENS AND QUINOA
Ingredients
¼ cup cabbage greens
½ cup quinoa, cooked
2 asparagus, cut into 3 inch pieces
2 small pink radishes
1 medium onion
½ cup enoki mushrooms
½ medium cucumber, cut into juliennes
½ medium apple, cut into juliennes
Salt to taste
1 tablespoon lemon juice
1 tablespoon olive oil
Method
1. Blanch asparagus in salt water. Remove from heat and refresh in ice cold water.
2. Cut radish into juliennes, put in chilled water and set aside.
3. Thinly slice onion and separate layers. Halve mushrooms reserving heads.
4. Halve blanched asparagus and diagonally slice.
5. Combine quinoa, cucumber, sliced onion, ½ of sliced asparagus, apple and radish juliennes in a bowl and mix well. Add cabbage greens and mix well.
6. Add mushrooms, salt, lemon juice and olive oil and mix well.
7. Serve topped with remaining asparagus slices.
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