Lollo-rosso, Green salad, Post, Lettuce, Romaine lettuce, Quinoa, Tea mushroom, Meatless dishes

Salad with Quinoa and Kombucha

Remember, earlier on the windowsills in three-liter jars lived and lived kombucha. It is possible that many of them still live today. As it turned out, it is an excellent base for the sauce. Want to check it out, make this salad.

Ingredients

Servings 4
  • 60 g lettuce lolla rosso
  • 50 g Romano salad
  • 100 g baked zucchini
  • 60 g cucumbers
  • 50 g of radish
  • 1 celery stalk
  • 120 g cooked quinoa
  • 150 g tea fungus
  • 30 g honey
  • 30 g olive oil
  • 10 g mustard
  • 5 g cilantro
  • breadcrumbs

Cooking

Step 1

For the sauce, boil the infusion of kombucha by 3/4. Add honey, olive oil, mustard and finely chopped cilantro. Grind the mixture with a blender.

Step 2

Zucchini, cucumbers, radishes and celery cut into thin slices. Mix with lettuce and quinoa. Mix the resulting mixture with the sauce and serve immediately.

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