Ensalada detox veggie

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Ensalada detox veggie. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Ensalada detox veggie is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it is fast, it tastes delicious. They are nice and they look wonderful. Ensalada detox veggie is something which I have loved my whole life.

Many things affect the quality of taste from Ensalada detox veggie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada detox veggie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada detox veggie is 1 persona. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada detox veggie estimated approx 15 min..

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Ensalada detox veggie using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Ensalada detox veggie:

1. 1/2 brócoli tierno
2. 60 gr. calabaza
3. 1/2 pepino
4. 1/2 cebolla de Figueres
5. 1 puñado cerrado uvas pasas sin semillas
6. 1 puñado cerrado piñones chinos
7. 1/2 limón
8. aceite de oliva virgen extra
9. 1 cucharadita sirope de agave
10. unos granos pimienta negra
11. sal rosa de Himalaya

Instructions to make to make Ensalada detox veggie

1. Cortar el brócoli en láminas finas. Pelar la calabaza y cortala en dados finos. Pelar el pepino y cortar en dados. Pelar la cebolla y cuartarla en juliana.
2. Echa las uvas pasas en un bol y cúbrelas con agua templada para 10 minutos
3. Coloca el brócoli, la calabaza y la cebolla en un plato. Esparcir por encima las uvas pasas bien escurridas y los piñones chinos.
4. Emulsiona el zumo de limón con 2 cucharadas aceite de oliva virgen extra, echa una cucharadita de sirope de agave y una pizca de sal rosa gruesa de Himalaya. Emulsiona bien con un tenedor. Vierte la emulsión sobre los demás ingredientes. Remueve y deja que se mezclen los aromas durante 15 minutos antes de servir.

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