By 
Sunshine Salad
Dive into a plateful of vibrancy and nourishment with the "Sunshine Salad," a recipe that embodies the freshness and vitality of a sun-kissed morning
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.
Nutrition
Serving: 2gCalories: 328kcalCarbohydrates: 17gProtein: 9gFat: 17g
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