Green salad with broccoli, quinoa, nuts and marinated mozzarella
1 serving
30 minutes
This green salad with broccoli, quinoa, nuts, and marinated mozzarella is a true work of art in the culinary world. Inspired by modern healthy eating trends, it combines the freshness of greens, the tenderness of cheese, and the nutty texture of quinoa and cashews. Its flavor palette unfolds through two sauces: a refreshing orange and a velvety cream cheese with hints of spinach and cilantro. The dish's highlight is the marinated mozzarella infused with citrus notes. This salad is perfect as a light lunch or dinner and will also adorn any festive table. Topped with raspberry powder, it gains a vibrant accent and special charm. It’s not just a salad; it's a harmony of taste and texture embodied in every detail!
1
Orange sauce: mix all the juices, sugar, and 1 gram of salt, bring to a boil and thicken with starch.
- Orange juice: 100 ml
- Sugar: 20 g
- Lemon juice: 5 ml
- Ginger juice: 1 ml
- Starch: 5 g
- Salt: 2 g
2
Cream cheese sauce: blend spinach, cilantro, cheese, and mirin sauce.
- Spinach: 20 g
- Coriander: 6 g
- Cremette cheese: 30 g
- Mirin: 15 ml
3
Cut mozzarella cheese into cubes (about 1 cm) and marinate with orange sauce.
- Mozzarella cheese: 100 g
- Orange sauce: 20 ml
4
Boil quinoa, blanch broccoli, pak choi, and Kenyan beans.
- Quinoa: 60 g
- Broccoli cabbage: 60 g
- Pak Choi Salad: 30 g
- Kenyan beans: 50 g
5
Mix all ingredients, add cream cheese sauce, stir and place on a plate, garnish with nuts and dried raspberry powder.
- Cashew: 15 g
- Dried raspberries: 2 g
- Cremette cheese: 30 g
- Spinach: 20 g
- Coriander: 6 g