Thursday, April 23, 2015

Recipe: Californian Green Goddess salad

This is probably one of my favorite salads ever! It reminds me of my stay in florida. There are lots of subtle flavors and the dressing with strong flavors gives this salad it's power.

What you need for two servings:

  • 75 grams black quinoa (cooked according to the package)
  • 2 cups of lettuce (I used a mix with rocket)
  • 100 grams of peas (frozen)
  • 25 grams chives
  • 15 grams basil leaves
  • 2 ansjovis filets
  • 1/2 lemon (juiced)
  • 2 tbsp mayonnaise 
  • 1 avocado
  • 100 grams shrimp
  • Pine nuts (grilled)
  • Black pepper)

What you do:

  1. Cook the peas for 2 minutes, drain it and cool it under cold running water.
  2. Mix the quinoa, lettuce mix and peas and put it on the plates.
  3. Chop the chives and half of the basil in small pieces. Chop the anjosvis and mix with the lemon juice, the mayonnaise, the chopped chives and basil. Use a hand blender to blend it into a dressing. Add a bit of black pepper to taste.
  4. Half the avocados and cut out thin slices and put it on top of the lettuce/quinoa mixture. Divide the shrimp between the plates and top everything of with the dressing and some grilled pine nuts. You're done! Enjoy :)

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