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Get ready for Summer with this Ensalada Verde

Ensalada Verde

Summer is just around the corner and with warm weather comes skin-baring clothes and swim attire. It’s our cue to start eating lighter. Leave the stews and braises for next winter, it’s time for fitness and healthy eating habits.

This ensalada verde is a perfect meal to kick-start clean eating. The mixture contains earthy watercress, slightly bitter frisee and nutty sunflower sprouts. Bulgur wheat and spicy avocado vinaigrette bring balance to the dish. Remember that any combination of greens and grains will satisfy hunger and boost energy so use whatever is available.

Ingredients and Method (serves 4-6)

For Avocado Vinaigrette:

  • 1 avocado, diced
  • 1 jalapeno, sliced
  • ½ cup lime juice
  • ¾ cup grapeseed oil
  • Salt to taste

In a food processor, combine avocado, jalapeno and lime juice until smooth. With machine on, slowly stream in oil. Season with salt to taste.

For Salad:Ensalada Prep

  • 2 cups bulgur wheat, cooked
  • 1 head of frisee, outer leaves discarded
  • 1 small bunch watercress, upland if available
  • ¾ pound sugar snap peas, blanched
  • leaves from 2 sprigs of tarragon
  • ½ avocado, diced
  • 1 handful sunflower sprouts
  • Spanish goat cheese (for garnish, optional)
  • Salt to taste

Gently combine all ingredients. Toss with just enough avocado vinaigrette to lightly coat. Garnish with Spanish goat cheese shavings

Get ready for Summer with this Ensalada Verde
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Get ready for Summer with this Ensalada Verde
2 (40%) 3 votes

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