Summer salad challenge
I like to cook with vegetables and then give it my own twist. This one is also a lot of fun to do, because I could let my creativity run wild. For this summer salad I wanted something other than a regular bowl of salad. I used my cooking rings to make beautiful shapes. I also used cans of quinoa, which is very easy. You don't have to cook or soak it yourself. It is delicious with fresh fruits and vegetables. Corn salad with avocado cucumber tomato
And this is how you make the Summer salad challenge:
-Take your kitchen grater or a very sharp knife and cut or grate half a cucumber into very thin wedges.
- Grab your plate and put the two cooking rings on it. Fill the bottom by placing a layer of cucumber slices in it. So we build the salad in the ring.
-Take a bowl and cut the avocado in half. Place the pulp in the bowl and sprinkle over some lemon juice. That way it won't brown as quickly. Mash it into a soft puree and spoon it into the other cooking ring and press it down gently with the back of a spoon.
-Now you will fill the rings with the different vegetables, fresh and from the cans.
-Finally, we're going to put the cucumber slices against the salad. Cut thin blades from the other half of the cucumber. You then put this against the turret. Be careful not to press too hard and break the turret. The bottom part will stick to the avocado puree.
Summer salad challenge
And that's how you built your turrets nicely. Because we don't work with many items that "stick" you have to make sure that it pushes the whole thing well while the ring is still on it. Finally, you remove this very carefully by sliding it upwards.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Summer salad challenge with corn
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Ingredients:
- tin can doing more
- 1 cucumber
- 1 tin can chickpeas
- fresh pine nuts
- 1 black beans
- 1 small avocado
- 1 tin can Quinoa
- fresh basil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Take your kitchen grater or a very sharp knife and cut or grate half a cucumber into very thin wedges.
- Grab your plate and put the two cooking rings on it. Fill the bottom by placing a layer of cucumber slices in it. So we build the salad in the ring.
- Take a bowl and cut the avocado in half. Place the pulp in the bowl and sprinkle over some lemon juice. That way it won't brown as quickly. Mash it into a soft puree and spoon it into the other cooking ring and press it down gently with the back of a spoon.
- Now you will fill the rings with the different vegetables, fresh and from the cans.
- Finally, we are going to put the cucumber blades against the salad. Cut thin blades from the other half of the cucumber. You then put this against the turret. Be careful not to press too hard and break the turret. The bottom part will stick to the avocado puree.
- And that's how you built up your turrets nicely. Because we don't work with many items that "stick", you have to make sure that it presses the whole thing well while the ring is still around it. Finally, you remove this very carefully by letting it slide up.
Do you like the above recipe? Then try the recipes below:
Broccoli corn quiche from the oven
Edamame soup with mint and soy sauce
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corn salad cucumber tomato with avocado
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A delicious salad to eat as a change