A recipe that will make you fall in love with vegetables and greens even more.
Different, fast, simple and versatile
Ingredients:
For the salad
1 bunch of broccoli
1 bunch of fresh spinach
5 leaves of fresh mint or mint
1 small portion of mango
1 apple
1 cucumber
30g of walnuts
For the vinegrate
4 tablespoons unsweetened yogurt
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 splash of lemon juice
1 teaspoon pure honey
Sea salt and pepper to taste
How to do it
Cook the broccoli. It can be steamed or blanched. â To blanch or blanch is to bring water to a boil, add the broccoli for only 1 minute, remove from the heat, strain and give it a thermal shock with cold water. You will notice that its green becomes more intense and its digestion is much easier.
Put one spinach leaf on top of the other and chop finely.
Chop the cucumber, mango and apple into cubes. If they are not organic, remove their peel before chopping.
Chop the walnuts to the desired size and toast them in a frying pan without oil.
In a small jar, mix all the vinaigrette ingredients.
Add everything to a bowl, stir well, serve with fresh mint leaves and enjoy.