Chef Massimo Capra shares a healthy, superfood-packed salad recipe.
Fresh spring salad
Ingredients:
- 2 cups iceberg lettuce, julienned
- 1 bunch asparagus, shaved
- 1 cup fresh kale, julienned
- 1 cup carrots, julienned
- 1 cup mixed coloured peppers, julienned
- 1 bunch green onions, chopped
- 1 bunch red radishes, shaved
- 2 cups small cherry tomatoes cut in half
- ½ cup dry cranberries
- 10 dried apricots, julienned
- ¼ cup pumpkin seeds, toasted
- 1 ½ cups red quinoa, precooked
- olive oil as needed
- 4 oz. red wine vinegar
- salt & pepper to taste
Method:
Pour the vinegar in a pan; add the raisins and dried apricots and boil for a minute to remove some of the acidity and soften the fruit. Cool slightly before use.
Place the kale, carrots and asparagus in a bowl and pour the vinegar and fruit over it, mix well.
Then add the rest of the ingredients with some olive oil, season to taste and serve.
Serves 4.
Courtesy Massimo Capra
www.massimocapra.com
@chefmassimo