Lenten salad with avocado and quinoa
2 servings
30 minutes
A very filling salad, the basis of which is avocado, full of fats, and quinoa - a source of carbohydrates. In principle, you could just pour olive oil over them, and it would already be great, but chef Boris Jovanovic from the restaurant Community supplemented their union with all sorts of interesting ingredients.
1
First, prepare the Thai sauce. Pour soy sauce and 150 ml of water into a pot, add sugar, lemon juice, and previously chopped cilantro and chili pepper.
- Soy sauce: 100 ml
- Water: 225 ml
- Sugar: 150 g
- Lemon juice: 150 ml
- Coriander: 15 g
- Chili pepper: to taste
2
Prepare kale chips. Tear the leaves, spread them on baking paper. Sprinkle with salt, drizzle with vegetable oil, and place in a preheated oven at 175 degrees for 10-15 minutes.
- Kale: to taste
- Salt: to taste
- Vegetable oil: 10 ml
3
Dilute potato starch in 75 ml of water.
- Potato starch: 10 g
- Water: 225 ml
4
Place the pot on medium heat and bring to a boil.
5
Add potato starch. The sauce is ready.
6
Cook quinoa with thyme for 15-20 minutes until ready.
- Quinoa: 50 g
- Thyme: 2 sprigs
7
Peel the avocado, cut it into cubes, and fry in olive oil.
- Avocado: 160 g
- Olive oil: 30 ml
8
Add quinoa, pickled ginger and mix.
- Quinoa: 50 g
- Pickled ginger: 40 g
9
Place frisée and spinach leaves, sautéed avocado, quinoa, pickled ginger, and sun-dried tomatoes on a plate.
- Frisee salad: 20 g
- Spinach: 30 g
- Avocado: 160 g
- Quinoa: 50 g
- Pickled ginger: 40 g
- Sun-dried tomatoes: 12 pieces
10
Season with Thai sauce.
- Soy sauce: 100 ml
11
Before serving, garnish with kale chips and amaranth leaves.
- Kale: to taste
- Amaranth groats: 2 g