Summer amaranth salad
With summer we like light, simple and scented recipes! Here for you the amaranth salad, that brings vitamins, mineral salts, such as potassium, magnesium, calcium and iron, antioxidants and proteins. Vitamin E of avocado and oilseeds is a powerful substance against free radicals and has a protective role on the brain, finally the good fatty acids of this amazing salad have a beneficial effect on the health of the heart and the nervous system.
250 g amaranth
1 bunch of arugula
100 g green beans
2 tablespoons of pitted black olives
1 tablespoon of pumpkin, sunflower and sesame seeds
1 tablespoon of walnuts, hazelnuts and cashew nuts
Extra virgin olive oil
Cook the amaranth in salt water for about 15 minutes. Drain it and let it cool down. In the meantime, steam for 10 minutes the green beans, cut the olives into slices, peel and cut into cubes the avocado, julienne the carrot and cut into thin slices the cabbage. Drain the green beans and put them in a large bowl, add the carrot, the arugula, the olives, the avocado and the amaranth. Add also the seeds of pumpkin, sunflower and sesame and the dry fruits cut coarsely into pieces. Season with lemon juice, a teaspoon of tamari sauce and extra virgin olive oil, mix all the ingredients. Complete with minced basil, lesser calamint, sage and peppermint. Serve and enjoy this summer salad!