Indulgent cacao truffles with black beans - only 5 ingredients needed!

Summery mango salad with blueberry/ginger vinaigrette

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Evening babes, TGIF am I right?! I am so tired these days, so I had hoped to be able to sleep in this weekend, but something much more exciting is happening tomorrow, so I guess I can do without the extra sleep. My parents got me a greenhouse and my dad assembled most of it as a surprise while I was in Morocco. Tomorrow he is coming by to (hopefully) finish it and I am so excited! It will be the perfect place to not only grow tomatoes and other goodies, but also to create a cosy place to take cover when the Danish weather acts up – I can’t to curl up in there among the plants with a cup of tea and a good book ♥

Earlier this week I got busy working on new summery recipes that I cannot wait to share with you guys, a couple of them might be used in some of my freelance jobs, so you will have to wait a bit for those, but I am able to share this vibrant and beyond delicious mango salad that I created with the leftovers from the other recipes. It is filling, full of flavor and absolutely bursting with nutrients – a must try!

Find more of my favorite salad recipes right here – if you like summery salads then you have to try my watermelon/chicken salad, strawberry/cauliflower salad, melon/prosciutto salad and peach salad as well ♥

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Ingredients:
– Yields 4 servings as a side dish
1 deciliter (about 0.4 cup) quinoa
1 mango
1 avocado
125 grams raspberries
65 grams baby spinach
125 grams asparagus
1 handful brazil nuts, chopped

Blueberry/ginger vinaigrette:
1 deciliter (about 0.4 cup) blueberries, fresh or thawed
1 tablespoon applecider vinegar
1 tablespoon lemonjuice
1 tablespoon olive oil
1 tablespoon acacie honey
10 grams fresh ginger
3 tablespoons water
Sea salt + pepper

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Directions:
Start by cooking the quinoa according to the package instructions and then set it aside to cool.

Slice and chop the mango, avocado and asparagus, arrange it on a bed of the baby spinach along with the raspberries, cooled quinoa and chopped brazil nuts.

Make the vinaigrette by simply adding all ingredients to a blender and pulse until you have a smooth vinaigrette. Add a bit of extra water if needed.

Serve the salad with the vinaigrette and a squeeze of lemon, enjoy ♥

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Indulgent cacao truffles with black beans - only 5 ingredients needed!