Warm salad "Titicaca"
2 servings
15 minutes
The warm 'Titicaca' salad is a vibrant embodiment of Peruvian culinary traditions, inspired by the region's natural richness. Named after Lake Titicaca, this salad combines healthy and rich ingredients to create a harmony of flavors. The velvety cashew cheese sauce adds tenderness, while avocado, tomatoes, and spinach provide freshness. Cooked quinoa gives the salad its characteristic texture, and blanched broccoli florets enrich it with nutrients. A light dressing of olive oil and lemon juice complements the flavor, creating a balance of acidity and softness. This salad not only pleases the eye but also serves as a source of energy and health, perfect for warm evenings or light lunches.
1
First, you need to prepare the cheese sauce. For this, use soaked cashews, water, lemon juice, and inactive nutritional yeast. Place all ingredients in a blender and blend until smooth.
- Raw cashews: 200 g
- Water: 100 ml
- Lemon juice: 10 ml
- Dry yeast: 15 g
2
In a separate bowl, chop ripe avocado, tomato, and spinach, add boiled quinoa, dress with olive oil, and add salt to taste.
- Avocado: 50 g
- Tomatoes: 50 g
- Spinach: 10 g
- Quinoa: 30 g
- Olive oil: 10 ml
- Salt: 1 g
3
Blanch the broccoli florets in parallel and add them to the vegetable mix. Toss the vegetables, place them on a dish, and drizzle with the prepared cheese sauce. Sprinkle crushed cashews on top.
- Broccoli: 50 g
- Cheese sauce: 40 g
- Raw cashews: 200 g
