A salad with the taste of sun (Raw food)

People :

4

Preparation time :

15 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the sauce

  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 2 tsp Himalayan salt
  • 2 tablespoons tahini
  • 2 tablespoons olive oil

For the salad

  • 2 avocados
  • 2 large tomatoes “pata negra” (raf)
  • 100 g rocket leaves
  • 100 g of lettuce
  • 50 g of Kalamata olives (or other black olive)
  • 4 teaspoons activated buckwheat
  • 4 teaspoons dried onion
  • 2 teaspoons poppy seeds

For sun-dried cherry tomatoes

  • 60 g of dried cherry tomatoes
  • Olive oil
  • 5 large basil leaves, julienned
  • 1 clove garlic, minced
  • 1 pinch of salt

 

Preparation
  1. For the sauce, mix the garlic with the curry powder, salt, tahini, lemon and oil with a spoon or blend.
  2. Cut the avocado in half and remove flesh with a spoon.
  3. Cut the tomatoes into chunks. Mix avocado and tomato with green salad leaves and olives.
  4. Mix everything and spread over the activated buckwheat, dried onion and poppy seeds.
  5. For the cherry tomatoes, soak them in cold water for at least an hour. Condiment with the rest of the ingredients and serve separately.
  6. For the buckwheat, first germinate the wheat for one or two days, then dehydrate at a temperature of 40 º C for 12 hours or until dry.

Additional information

People :

4

Preparation time :

15 min

Difficulty:

Easy