CRISPY FOUR-SEASON SALAD
20 min
- 200 gcocktail tomatoes
- 2 pcsscallions
- 200 gsmoked tofu
- 300 gbell pepper
- 1 pcavocado
- 100 gwalnuts
- 600 gred cabbage
- 4 tbspapple vinegar
- 7 tbsppeanut oil
- 1 pinchsalt
- 1 pinchpepper
- 1 xhummus
shopping list
This recipe is on the shopping list for 2 .
Directions
For the marinade, add salt and pepper to the vinegar and stir in the nut oil. Halve the cocktail tomatoes, cut the avocado into slices, prepare the scallions and cut into 1 cm wide pieces. Remove the seeds and membranes from the peppers and cut into slices approx. 0.5 cm wide. Cut the red cabbage into fine strips using the bamix® SliceSy® and disc no. 5. Chop the walnuts with the bamix® Processor. Cut the tofu into pieces of approx. 2 cm. Fry the tofu and the nuts in 2 tbsp oil and remove from the pan. Mix the tomatoes, avocado, scallion, peppers, red cabbage and tofu mixture with the marinade and leave to marinate for 5 minutes. Arrange the salad.
