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RECIPES

Chilled summer salad

Preparation time15’
Cooking time0’
Level of difficultyEasy

Products used in the recipe

∅ 24 cm

€37.00

Salad bowl "Terrestrial" with bamboo base 24cm
€40.90

Grill pan "Nature" with nonstick stone coating 28x28cm
Out of stock

€6.90

Garlic press "Misty" 20.5cm
€4.50

Plastic manual citrus juicer "Misty" 13.5cm
€3.50

Stainless steel cheese slicer "Acer" 23cm
€3.00

Bamboo serving spatula "Terrestrial" with silicone handle 30.5cm
Out of stock

€4.90

Bamboo cutting board "Terrestrial" 28cm
€5.70

Stainless steel Santoku knife "Terrestrial" with wooden handle 29.5cm
€4.20

Stainless steel paring knife "Terrestrial" with wooden handle set 2pcs. 18.5cm
€4.30

Stainless steel bread knife "Terrestrial" with wooden handle 33cm
-31%

∅ 19 cm

~~€6.50~~

€4.50

Stoneware soup plate "Soho" black 19cm

Recipe ingredients

- 100 grams cherry tomatoes

- 1 avocado

- 100 grams spinach

- 100 grams radicchio

- 200 grams carrots

- 200 grams cucumber

- Green onion

- 2 lemons (their juice)

- 30 grams honey

- 4 slices of rustic bread

- 1 clove garlic

- 50 grams olives

- 1 bunch of fresh basil

- Fresh mozzarella

- Rocket leaves

- Salt and pepper

Recipe Directions

Wash and dry the vegetables. Cut the cherry tomatoes and sprinkle with a little olive oil.

Cut the avocado into slices, the radicchio into large pieces, the cucumber into slices and the carrots into sticks. Finally, chop the onions.

Put the bread on a grill pan and toast it on both sides. Garnish with mozzarella and avocado slices on the top.

In a mixing pot, put the lemon juice, honey, salt, pepper, olive oil, garlic, basil and mix until you have a nice sauce.

Put the vegetables on a platter for serving.

Pour the sauce with a spoon and serve with the toasted bread on the side!