✕
SHA MAGAZINE
Subscribe to our newsletter
Stay up to date every month with all the latest articles in health, wellness and healthy nutrition
SHA Magazine Healthy nutrition
Garden Salad with Mustard Vinaigrette
|
August 12, 2020
What better meal for the summer than a green salad? Follow these steps to make this Garden Salad with mustard vinaigrette, a savoury and healthy dish from our Nutritional Consultant, Melanie Waxman.
[:es]10 minutos[:en]10 minutes[:]
[:es]4[:en]4 serves[:]
Ingredients
1/2 head iceberg lettuce washed and sliced
1/4 block firm tofu finely diced
1 teaspoon umeboshi vinegar
1 carrot washed and grated
1 cucumber washed and finely sliced
1 cup fresh corn kernels
1 cup fresh peas
1 cup cooked chickpeas
1 cup black olives
5 kale leaves or any greens washed and finely sliced
Pinch sea salt
Dressing ingredients:
1 teaspoon mustard
1 teaspoon ume vinegar
2 tablespoons brown rice vinegar
1 tablespoon olive oil
1 teaspoon mirin
1 teaspoon shoyu
1/2 cup water
Preparation
1) Place the tofu into a small bowl and add the umeboshi vinegar. Mix and leave to marinate.
2) Place the lettuce, olives, chickpeas, carrot, and cucumber into a large bowl and lightly toss with salt.
3) Bring a pan of water to the boil.
4) Blanch the corn, peas, and then the kale. Cook each for less than a minute.
5) Place into a bowl and cool.
6) Place the dressing ingredients into a bowl and whisk lightly.
7) Add the vegetables and tofu to the salad ingredients, and mix gently.
8) Pour over salad and serve.
This can also interest you...
Discover
