This is a simple and delicious recipe for a hot afternoon as we have supported those days.
Ingredients (4 people):
2 cups alfalfa sprouts 1 cup
baby spinach 1 / 2 cup watercress
1 cucumber 1 cup strawberries, raspberries or blackberries
Procedure:
Wash and disinfect
very well all vegetables and fruit. Drain.
Remove the stem of spinach as watercress, so that only are the leaves. (Use your hand, if you use a knife will rust and unsightly).
Remove peel with a potato, peel the cucumber and cut it in half lengthwise. Scoop out all seeds and set aside.
Grate the cucumber and intangible to the rest of the ingredients.
Remove stalks from strawberries.
So if you followed the instructions as it should, you are now in a bowl alfalfa sprouts, watercress and spinach leaves, grated cucumber, and strawberries or whole blackberries. Refrigerate
, while, make the dressing.
For the dressing:
Ingredients:
1 cup mango pulp.
1 / 2 cup balsamic vinegar or apple juice 1 pinch of thyme
1 tablespoon olive oil.
2 teaspoons honey.
Procedure:
In blender place the mango, honey and vinegar. Blend at high speed and features (while moving) oil.
Stop the blender when all ingredients are homogeneous and passes to a refractory for dressing or salsa. Spread over mixture pinch of thyme and left at room temperature. We have
dressing. While resting, make the water.
In blender (clean of course), add three cups water, a cup of ice, three tablespoons of sugar and cucumber seeds.
Process until well blended. Happens to a pitcher while you're brewing gabazo seed. Place a sprig of mint in the jar to give you even more refreshing touch.
It all serves your salad dressing to taste. Enjoy your cool drink and share this recipe with your loved ones.
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