Multicolored salad
Serves 4 At this time of year, there’s nothing like a healthy fresh salad when you’re feeling hungry. And if you put a bit of thought into creating a colorful presentation, you can impress everyone. Here’s a recipe for a lovely multicolored salad. It couldn’t be easier! #STARFineFoods Ingredients: 2 cups of finely sliced radishes 2 cups of cherry tomatoes chopped in half 1 finely sliced cucumber 1 cup of shredded tuna belly 4 cups of finely chopped curly kale leaves 5 finely sliced carrots ½ bowl of STAR sliced black olives ½ bowl of STAR sliced green olives 2 cups of cooked red quinoa 1 cubed avocado 2 cups of sweetcorn STAR balsamic vinegar of Modena STAR extra virgin olive oil Salt and pepper Instructions:Place the cooked red quinoa in the middle of a large, round plate.
Arrange the different chopped and sliced vegetables around it by type and add salt, pepper and dressing to taste.
Decorate with some sprigs of parsley and drizzle with Modena balsamic vinegar.
Ingredients
- 2 cups of finely sliced radishes
- 2 cups of cherry tomatoes chopped in half
- 1 finely sliced cucumber
- 1 cup of shredded tuna belly
- 4 cups of finely chopped curly kale leaves
- 5 finely sliced carrots
- ½ bowl of STAR sliced black olives
- ½ bowl of STAR sliced green olives
- 2 cups of cooked red quinoa
- 1 cubed avocado
- 2 cups of sweetcorn
- STAR balsamic vinegar of Modena
- STAR extra virgin olive oil
- Salt and pepper
Instructions
Place the cooked red quinoa in the middle of a large, round plate.
Arrange the different chopped and sliced vegetables around it by type and add salt, pepper and dressing to taste.
Decorate with some sprigs of parsley and drizzle with Modena balsamic vinegar.
Place the cooked red quinoa in the middle of a large, round plate.
Arrange the different chopped and sliced vegetables around it by type and add salt, pepper and dressing to taste.
Decorate with some sprigs of parsley and drizzle with Modena balsamic vinegar.
Total Time: 15 min
Serves: 4
