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Multicolored salad
4
15 min
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!
Ingredients
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2 cups of finely sliced radishes
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2 cups of cherry tomatoes chopped in half
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1 finely sliced cucumber
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1 cup of shredded tuna belly
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4 cups of finely chopped curly kale leaves
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5 finely sliced carrots
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½ bowl of STAR sliced black olives
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½ bowl of STAR sliced green olives
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2 cups of cooked red quinoa
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1 cubed avocado
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2 cups of sweetcorn
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STAR balsamic vinegar of Modena
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STAR extra virgin olive oil
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Salt and pepper
Instructions
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1.
Place the cooked red quinoa in the middle of a large, round plate.
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2.
Arrange the different chopped and sliced vegetables around it by type and add salt, pepper and dressing to taste.
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3.
Decorate with some sprigs of parsley and drizzle with Modena balsamic vinegar.
