This amazing vegan salad can be the perfect lunch.
Preparation and cooking time: 15 min.
Ingredients:
4 cups of chopped lettuce
1 chopped bunch of spring onions
1/2 cup of boiled and drained corn
1/2 cup yellow and green bell peppers cut into pieces
1/4 cup avocado, cut into cubes
1 cup of roasted shelled peanuts
1/2 cup of mushrooms
3 tablespoons sunflower seed kernel (whole or chopped, to taste)
3 tablespoons chopped parsley
1 tablespoon sunflower oil
3/4 cup boiled rice
2 tablespoons olive oil
1 tablespoon honey
1 spoon of lemon juice
2 bay leaves
salt and pepper to taste
Method of preparation:
- Put a tablespoon of oil in a hot pan, add the peanuts and mushrooms and cook for 2 minutes.
- Add the corn kernels, bay leaves and honey, mix well and simmer for another 2 minutes.
- Add 1 pinch of salt, cover with a lid and leave for about 5 minutes on low heat.
- Take the pan off the heat and add the rest of the ingredients (don’t add the lettuce, chopped parsley, the lemon juice and the 2 spoons of olive oil yet) and leave to cool.
- After the ingredients have reached room temperature, add the lettuce, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, chopped parsley and mix evenly.
- Season with salt and pepper to taste.
Number of servings: 1 serving
Enjoy your food!