Spring salad

By • May 5, 2015 0 Comments

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Author Notes: It's an ode to spring, green crunchy saladvaleria

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Serves 2

  • 300 grams asparagus
  • 125 grams natural tofu
  • 100 grams fresh fava beans
  • 80 grams fresh green peas
  • 1 handful arugula
  • pinches salt and black pepper
  • 1 tablespoon balsamic vinegar
  1. Bring a pot of salted water to the boil, add the asparagus and cook for at least 5- 6 minutes. Clean the peas and fava beans and set aside. Grill the tofu with a pinch of salt and pepper Assemble dish placing the arugula for first, and then the sliced asparagus , peas, fava, mint leaves and grilled tofu on top. Season with balsamic vinegar and garninsh with mint leaves

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