The heat is coming and with it the colorful dishes, full of flavor and love.

To celebrate it we offer you this fantastic recipe from @a__new__lifey “Summer salad with Kombucha vinaigrette”.
Who is encouraged to prepare it?

Ingredients*:

Quinoa tricolor
1 sweet potato
Kale Kale
Fresh peas
Caramelized apricots
Avocado
Cherry tomato
Coconut Oil
Agave syrup
Spices: cinnamon, ginger and cardomomom

Vinaigrette*:

2 tablespoons mustard
2 tablespoons of kombucha vinegar
4 tablespoons olive oil
1 tablespoon of soy sauce
Juice of half a lemon
Salt to taste

Amanida Destiu Amb Vinagreta De Kombucha

Procedure:

We start by preheating the oven to 180 degrees. Cut the sweet potato into small cubes in a bowl and put olive oil, turmeric, a little cinnamon, herbs to taste and salt. We put the Kale in the oven because it is crispy – we chop it just with salt and oil * (count on the time because it does not burn!) – about 10 minutes, alone.

All in the oven!
Meanwhile, clean the quinoa well and cook it with double the amount of water ( 8 – 10 minutes because it is ready!). For the caramelized apricots we will need to dice them in a pan coated with coconut oil. Add the fruit and let it cook slowly. When the apricots are tender, add the agave and the spices to taste (cinnamon, ginger and cardomomom). Leave it on the fire for about 15 minutes until there is no more liquid. We prepare the peas: we peel each one (with a lot of patience and love), put them in a paella pan with olive oil and sauté them with the garlic, soy sauce and lemon juice.

At this point, we have almost everything ready. Cut the tomatoes in quarters and the avocado (sprinkle with lemon juice so it does not oxidize). Remove the sweet potato and cabbage from the oven and we are ready to assemble our bowl.

We serve it with the vinaigrette, where you just have to mix everything very well and adjust the flavors and water until you get the consistency you like.

Now, to enjoy it

TIPS: