Vegan, light, and very tasty, this scrumptious Oriental salad is bound to delight your palate.
- 100 g curly endive
- 100 g lamb’s lattuce
- 1 rib celery
- 1 bunch radishes
- 300 g carrots
- 1 brick tofu (250 gr)
- 100 g soybean sprouts
- ¼ spring onion
- 4 tablespoons Aulus extra-virgin olive oil
- 3 tablespoons LIMMI lemon juice
- 2 tablespoons mixed seeds (flax, pumpkin, sesame)
- apple cider vinegar and salt to taste
Thoroughly wash and dry the salad, then cut it into small pieces. Wash, peel and julienne the carrots. Put everything into a bowl, add the soybean sprouts, the finely chopped spring onion, cubed tofu and mixed seeds.
Thinly slice the rib of celery, and cut the radishes into thin, round slices. Thoroughly mix all ingredients together, and dress them with extra-virgin olive oil, lemon juice, apple cider vinegar and salt.
If you wish, you may also add some chives or a pinch of powdered ginger.
Serve with toasted rye bread.