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Sunshine salad
Salad of corn, quinoa, grapefruit, avocado, mint, smoked almonds, olive oil, bean sprouts and lamb's lettuce.
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Ingredients
Directions
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Boil the corn cobs in a pan with water for 20 minutes.
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Cook the quinoa according to the instructions on the package. Allow to cool slightly on a flat dish.
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Meanwhile, peel the orange and white skin of the grapefruit with a sharp knife. Cut out the segments between the membranes and collect the juice.
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Halve the avocado, remove the kernel and scoop out the pulp with a spoon. Cut into strips and mix with the grapefruit juice.
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Cut the fresh mint fine. Chop the almonds coarsely.
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Drain the corn. Put the pods upright and cut the corn grains from the top down with a sharp knife.
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Mix the corn kernels with the mint, oil and bean sprouts through the quinoa and season with salt and pepper.
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Divide the lamb's lettuce over a bowl and put the quinoa on it. Divide the avocado strips and grapefruit wedges over it. Garnish with the smoked almonds.
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Nutrition
495Calories
Sodium3% DV60mg
Fat38% DV25g
Protein30% DV15g
Carbs16% DV47g
Fiber44% DV11g
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