Pistachub Salat
Bon appetit
Ingredients:
- Mixed leaf salad (for example from rocket, spinach and lamb's lettuce)
- Purchased Quinoa
- Roasted chickpeas
- Sliced vegetables (e.g. peppers, cucumbers, cherry tomatoes, and carrots)
- Avocado, sliced
- Boiled chicken or grilled tofu (optional, for extra protein)
- Pistachio sauce “Pistachub”
- Fresh lemon juice
- Olive oil
- Salt and pepper
For the topping:
- 20 g Pistachub
Baking utensils:
- A cake pan
- A large bowl
- A separate bowl
- A hand mixer or food processor
- A spatula or spoon for stirring
- A cake rack to cool the cake
Step 1
- Wash and dry the mixed lettuce and place it in a large salad bowl.
- Cook the quinoa and roast the chickpeas. Slice the vegetables and avocado.
Step 2
- Mix 3-4 tablespoons of pistachio sauce "Pistachub" with 1 tablespoon of fresh lemon juice and 2 tablespoons of olive oil in a small bowl. Season the dressing with salt and pepper.
Step 3
- Add the cooked quinoa, roasted chickpeas and chopped vegetables to the lettuce in the salad bowl.
- Pour the dressing over the salad and mix everything well.
- Distribute the avocado slices over the salad.
