A vegan dish that’s healthy and quick to prepare. It’ll be ready in 15 minutes!
Recipes
Green Salad with Olive Oil Vinaigrette
Ingredients
- 300 g mixed greens (arugula, baby spinach, lamb’s lettuce…)
- 1 cucumber
- 1 avocado
- 1 handful of green or black olives
- 1 tablespoon toasted almonds
For the Vinaigrette
- 45 ml Borges extra virgin olive oil
- 15 ml Borges balsamic vinegar of Modena
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh orange juice
- 1 tablespoon chopped green olives
- 1 tablespoon fresh herbs of your choice (e.g., basil, oregano)
- Salt and pepper to taste
Step by step
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Step 1
Put the sprouts in a large salad bowl along with the thinly sliced cucumber, sliced avocado, and olives.
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Step 2
Prepare the vinaigrette by mixing the extra virgin olive oil with the balsamic vinegar, the lemon juice and zest, the fresh orange juice, and the chopped olives. Stir well until emulsified. -
Step 3
Add the fresh herbs to the vinaigrette along with salt and pepper to taste. If needed, adjust the acidity with a few more drops of lemon juice, balsamic vinegar, or extra virgin olive oil.
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Step 4
Dress the salad just before serving, mix gently, and top with a sprinkling of almonds.
