By Begin your culinary creation with a lush base of crisp lettuce, a green canvas ready to be adorned with a riot of textures and flavours.
Add a generous sprinkling of beans and sprouts, each bite offering a burst of protein and fibre that keeps you satiated and nourished. The golden kernels of corn bring a hint of sweetness to the medley, harmoniously complementing the nutty undertones of perfectly cooked quinoa. Layer on slices of creamy avocado, rich in healthy fats and a haven of smoothness amid crunchy elements.
To combine this symphony of freshness, drizzle a generous helping of olive oil, its rich, velvety texture enrobing each ingredient in a layer of luxurious flavour. The Sunshine Salad is not just a feast for the palate but a celebration of nutrition, bringing together an array of wholesome ingredients in a joyous carnival of health and flavour, ready to bring a slice of sunshine to your dining table.
Sunshine Salad
Ingredients
- 60 g Quinoa
- 1 Grapefruit
- 1/2 Avocado
- 1/2 cup Corn
- 1/4 cup Pistachios
- 1 tbsp Olive oil
- 2 Handfuls of lettice leaves
- 1/2 cup Beans sprout
Instructions
- Cook the quinoa according to the instructions on the packaging, and then cool slightly.
- In the meantime, peel the grapefruit and, using a sharp knife, cut out the segments, collecting the juice in a bowl.
- Cut the avocado in half, remove the pit, scoop out the flesh, then cut into strips and lay in the grapefruit juice.
- In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts.
- Season with salt and pepper.
- Place a handful of lettuce on a serving dish and spoon the quinoa on top.
- Divide the avocado and grapefruit segments on top.
- Served drizzled with the grapefruit juice and topped with pistachio nuts.