Sunshine salad

Name: sunshine salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 corn cob; 200 g Quinoa; 2 grapefruit; 1 ready to eat avocado; 15 g fresh fresh mint; 50 g smoked almonds; 2 el extra virgin olive oil; 100 g bean sprouts tray; 35 g lamb's lettuce bag

Salad of corn, quinoa, grapefruit, avocado, mint, smoked almonds, olive oil, bean sprouts and lamb's lettuce.

Ingredients

Directions

Boil the corn cobs in a pan with water for 20 minutes.
Cook the quinoa according to the instructions on the package. Allow to cool slightly on a flat dish.
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.
Halve the avocado, remove the kernel and scoop out the pulp with a spoon. Cut into strips and mix with the grapefruit juice.
Cut the fresh mint fine. Chop the almonds coarsely.
Drain the corn. Put the pods upright and cut the corn grains from the top down with a sharp knife.
Mix the corn kernels with the mint, oil and bean sprouts through the quinoa and season with salt and pepper.
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.