Multicoloured salad: it’s child’s play!
Ingredients
2 cups of finely sliced radishes
2 cups of cherry tomatoes chopped in half
1 finely sliced cucumber
1 cup of shredded tuna belly
4 cups of finely chopped curly kale leaves
5 finely sliced carrots
½ bowl of Borges sliced black olives
½ bowl of Borges sliced green olives
2 cups of cooked red quinoa
1 cubed avocado
2 cups of sweetcorn
Borges Modena balsamic vinegar
Borges extra virgin olive oil
Salt and pepper
Serves 4
15 minutes
Easy
Step by Step
Place the cooked red quinoa in the middle of a large, round plate. Arrange the different chopped and sliced vegetables around it by type and add salt, pepper and dressing to taste. Decorate with some sprigs of parsley and drizzle with Modena balsamic vinegar.
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