Pineapple and garden cress salad
An asparagus salad with fresh pineapple, cooked beetroot, sprouts, and garden cress, topped with crunchy flaked almonds.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 500 g water
- 1 g ground black pepper
- 20 g almond flakes
- 20 g balsamic cream
- 160 g Pineapple
- 500 g asparagus, raw
- 200 g Beetroot, boiled
- 2 g Sea salt
- 50 g cress
- 50 g sprout mix
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scales and weigh out 50 grams of your favourite sprouts, 160 grams of pineapple cut into 1–2 cm cubes, 2 tablespoons of garden cress, and 200 grams of cooked, peeled beetroot cut into 1–2 cm cubes. Drizzle the prepared salad with 2 tablespoons of balsamic dressing, season with 1 pinch of sea salt and 1 pinch of freshly ground black pepper, and set aside.
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