Daily Recipe

Light Salad Noodle

Ingredients:

Western lettuce 30 g

Kale 20g

Red leaf lettuce 20 g

Red chicory  20g 

Bitter Chrysanthemum 15g

Small tomatoes  6

Pasta (dry) 70g

Chickpeas (cooked) 50 g

Tricolor Quinoa 20g

Almonds  8

Cashew nuts  8

The quantification of vinaigrette is as follows:

Olive oil  35g

Lemon juice 25g

Passion Fruit Juice 25g

Salt 3g

Sugar 5g

How to Cook Light Salad Noodle

1. The chickpeas are soaked in advance, cooked and picked up for later use; The quinoa is boiled for 10 minutes and then picked up for use; The noodle is cooked and picked up and set aside, mixed with a little salt and olive oil.

2. Tear the vegetables into slices or small pieces by hand.

3. Juice the passion fruit and lemon separately.

4. Passion fruit strainer juice.

5. Mix passion fruit juice, lemon juice, olive oil, salt, and sugar to make a vinaigrette.

6. Placing the plate: Put five kinds of vegetables on the bottom, put noodle in the middle, then put tomatoes, nuts, top with quinoa, and then drizzle with some vinaigrette.

7. A light salad is complete.