• Christa Maynard

Rainbow salad with veggie burgers

Rainbow salad with veggie burgers, avocado, beetroot condiment, pickled red onion and a sprinkling of quinoa

You can adjust the quantities and size of the salad according to your appetite and needs.


Ingredients (base salad for 1 pers):

  • Mixed organic green leafy salad (large handful)

  • Shaved carrot (1 small-medium)

  • Cherry tomatoes (3)

  • Red capsicum (1/4)

  • Jerusalem artichoke (1 small)

  • Cucumber. (4-6 slices)

  • Avocado (1/2 large avocado or 1 small

  • Olive oil (1/2 tbsp)

  • White balsamic vinegar (1/2 tbsp)

To add:

  • Cooked red/black/white quinoa (1 heaped tbsp)

  • Home-made veggie burgers (recipe coming) 2 squares reheated or cold

  • Beetroot condiment (recipe coming) (1 heaped tbsp)

  • Pickled red onion (recipe coming).( 4-5 rings)


Method:

  1. Rinse the salad leaves, and peel the carrot and Jerusalem artichoke.

  2. Shave the carrot and Jerusalem artichoke with a vegetable peeler into a large salad bowl. Slice capsicum into slivers, cherry tomatoes into halves or quarters, and halve the cucumber slices.

  3. Combine in salad bowl and toss with the olive oil and balsamic vinegar.

  4. Toss through the quinoa, open and score the flesh of the avocado and scoop out into the salad, and toss gently to distribute.

  5. Transfer the salad to a bowl and top with a dollop of beetroot condiment and a few pickled onion slices, a sprig or two of fresh basil, plus your veggie burgers. These can be added cold or reheated on the fry-pan or in the oven.



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