Autumn Vitamin Salad
3 servings
20 minutes
This salad is not called vitamin and autumn for nothing, since it is during this season that we are extremely short of nutrients, and in this salad the microelements are well balanced to boost immunity, among other things, it contains enough fats to help absorb fat-soluble vitamins and antioxidants.
1
Prepare the ingredients and wash the vegetables.
2
Place pumpkin seeds at the bottom of the bowl, layer torn iceberg lettuce leaves on top, and drizzle with fragrant oil.
- Pumpkin seeds (pepitas): 3 tablespoons
- Iceberg lettuce: 170 g
- Unrefined sunflower oil: 4 tablespoons
3
Remove the avocado from the skin (it's easier to use a tablespoon).
- Avocado: 1 piece
4
Finely chop the flesh of the avocado.
5
Add avocado to the salad and salt it.
- Avocado: 1 piece
- Sea salt: to taste
6
Refill with vegetable oil and mix.
- Unrefined sunflower oil: 4 tablespoons
7
Dice the tomatoes and add them to the salad.
- Tomatoes: 2 pieces
8
Chop the cucumber finely and add it to the other vegetables.
- Cucumbers: 2 pieces
9
Salt the future salad again.
- Sea salt: to taste
10
Chop the onion as finely as possible.
- Red onion: 2 pieces
11
Send onion to the salad.
- Red onion: 2 pieces
12
Finely chop the garlic and add it to the other vegetables.
- Garlic: 3 heads
13
Sprinkle the vegetables with Provencal herbs.
- Herbes de Provence: 1 teaspoon
14
Add rosemary to the vegetables.
- Rosemary: to taste
15
Mix the ingredients with the remaining oil.
- Unrefined sunflower oil: 4 tablespoons
16
