Enrique Iglesias' Salad With Almonds
Marc
A delicious dressing is just as important as the tasty vegetables!
People: 1
25 min

Ingredients

15 grams
Almonds
1 tbsp
Balsamic Vinegar
0.5
Bell Pepper
0.75
Carrot
30 grams
Couscous
2 tsp
Cumin
2 Clove
Garlic
30 grams
Kale
1 tbsp
Olive Oil
0.5
Onion
1 tbsp
Parsley
15 ml
Salsa
1 tbsp
Soy Sauce

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Prep

  1. Boil couscous according to instructions on package.
  2. Peel and cut your carrot. All ingredients should have a similar size and shape.
  3. Wash and cut your bell pepper and kale so that they all have a similar size and shape.
  4. Finely chop your garlic, onion and parsley.

Heating Steps

  1. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Mix bell pepper, carrot, couscous and kale together in a bowl.
  2. Mix balsamic vinegar, cumin, garlic, olive oil, parsley, salsa and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds on top.