Green Salad Recipe Challenge - Warm Green Salad

in #greensaladrecipe7 years ago (edited)

I usually like my food to be warm or at least room temperature. I feel like it is easier to actually taste the food when it is served in this way. (except for ice cream that's a whole different kettle of fish best serve very cold)
I had a sandwich at an airport the other day which was cold in the middle really nasty and a waste of money. Too much food is served in this way.
So generally if I can I will eat my salads warm.
This is my contribution to the #greensaladrecipechallenge

1 tbs of grated ginger and 3 cloves of garlic chopped.

About 10oz of baby spinach and baby kale.

1 punnet of mushrooms cooked on a pan no water or oil required as mushrooms release enough water of their own.

Add cooked chopped beetroots to the mushrooms.

Add steamed cauliflower and avocado.

Enjoy!

Ingredients

  • 1 tbs of grated ginger
  • 3 cloves of garlic chopped
  • 10oz of baby spinach and baby kale
  • 1 punnet of brown mushrooms
  • 4 cooked beetroots
  • 1 10oz bag of cooked cauliflower
  • 2 avocados
  1. Steam the ginger and garlic in 2 tbs of water in a large saucepan.
  2. Add the spinach and kale to the saucepan cover and allow to wilt on a low to medium heat.
  3. Cook the mushrooms on a dry pan.
  4. Add the cooked chopped beetroots to the cooked mushrooms and heat through.
  5. Microwave a 10oz bag of cauliflower.
  6. Divide between two bowls and add chopped avodado.
  7. Add salt and pepper to taste.
  8. Mix gently and the avocado will break down a little in the warm ingredients giving the consistency of a dressing.
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That's an interesting combination! I would have never thought of this! Thank you for the inspiration! Tipuvote!

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