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Сыроедческий Салат из Брюссельской Капусты и Апельсинов
Этот потрясающий салат в пастельных тонах готовится из вкуснейших продуктов: хрустящей брюссельской капусты, сочных апельсинов и кремового авокадо.
Однако настоящая звезда рецепта — заправка. Эта волшебная смесь тахини и апельсинового сока настолько хороша, что хочется добавлять ее во все блюда.
Кремовая паста тахини подчеркивает яркость свежевыжатого апельсинового сока и тончайшую остроту перца чили.
Из указанного количества ингредиентов получается столько заправки, сколько нужно для салата, но можно сразу делать вдове больше, поскольку велика вероятность, что захочется еще.
Брюссельскую капусту удобнее всего шинковать на овощерезке или острым ножом, при этом важно беречь пальцы. Морковь легко нарезается полосками при помощи овощечистки.
Оцените сыроедческий рецепт
Название рецепта
Сыроедческий Салат из Брюссельской Капусты и Апельсинов
Опубликован
Общее время
Средний рейтинг
Based on 1 Review(s)Ингредиенты
ДЛЯ ЗАПРАВКИ:
3 столовые ложки тахини
2 столовые ложки оливкового масла
0,25 стакана свежевыжатого апельсинового сока
1 чайная ложка сиропа агавы
0,5 чайной ложки морской соли
щепотка молотого перца чили, или по вкусу
0,25 чайной ложки молотого кориандра
ДЛЯ САЛАТА:
2 стакана нашинкованной брюссельской капусты
3 моркови, очищенные и нарезанные полосками
0,5 красной луковицы, тонко нарезанной
3 апельсина
1 авокадо, очищенное и нарезанное тонкими ломтиками
Рецепт
1
Чтобы сделать заправку, взбить оливковое масло и тахини в блендере или при помощи вилки. Вмешать в полученную смесь апельсиновый сок, сироп агавы, морскую соль, чили и кориандр. В случае необходимости добавить еще немного апельсинового сока или воды, чтобы заправка была не слишком густой.
2
Поместить нашинкованную брюссельскую капусту, полоски моркови и тонко нарезанный красный лук в чашку, полить половиной заправки и аккуратно перемешать. Убрать в сторону, пока готовятся остальные ингредиенты.
3
Снять цедру с одного апельсина и убрать ее в сторону. При помощи острого ножа очистить апельсины от кожуры и внешней белой мембраны и нарезать их кружочками около сантиметра толщиной. Также нарезать авокадо ломиками.
4
Выложить апельсины и авокадо на овощи. Полить оставшейся заправкой, присыпать апельсиновой цедрой и подавать.
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