A plate full of fresh green vegetables, soft-boiled eggs, and the salty flavor of smoked salmon, finished with a crunchy touch of Sandra's Turmeric Quinoa Granola. This salad feels light and luxurious at the same time: ideal for lunch or as a colorful side dish for a spring or summer brunch. 🌸
This is what you need
- 400g green mini asparagus
- 200g frozen peas
- 2 eggs
- 70g young spinach leaves
- 100g smoked salmon
- Fresh chives
- Sandra's Turmeric Quinoa Granola
For the dressing
- 4 tbsp olive oil
- 2 tsp mustard
- 1 tsp acacia honey
- 1 tbsp white wine vinegar
This is how you prepare it
Remove the bottom tips of the asparagus and stir-fry them in a little peanut oil until al dente. Season with salt and pepper.
Meanwhile, cook the peas briefly, about one minute, in boiling water with a pinch of salt, then immediately rinse them under cold water to retain their beautiful green color. Boil the eggs softly for about five minutes.
For the dressing, whisk together the mustard, olive oil, honey, and white wine vinegar until smooth.
Serve the spinach, asparagus, and peas with the salmon and eggs on a large plate. Spoon over some dressing and garnish with chives and a crunchy topping of Sandra's Turmeric Quinoa Granola.
Recipe from Sandra's Fast Food cookbook
