STEEMIT IRON CHEF 2018 Act 02 Round 14 : Beach Salad
Ingredients
For 8 people
3 cups of already hydrated TVP (High Protein) or quinoa
3 tomatoes
6 sticks of celery
6 rainbow radishes
1/2 bunch of parsley
2 branches leaves of mint
1/4 cup chopped chives
2 cloves of garlic
1 cup of beans
1 cup of corn
2 lemons juice
1 cup baby portabella mushrooms
1 shallot
4 tablespoon of olive oil
1 tablespoon of Italian herbs
3 tablespoons of apple cider vinegar
salt to taste
Steps
All the ingredients already chopped are mixed as well as the liquids and it is stirred very well. I made it vegan. You can add shrimp or crab or any seafood that you like and it is served the cold salad I recommend it is very refreshing if you make it enjoy.
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@gladysstillwagon
My dear Gladys this salad look so delicious
I would like to have this for lunch tomorrow! Pretty and delicious!
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