Preparation time: 20 min
1 red radicchio
1 green lettuce
200 g cherry tomatoes
2 cups fresh spinach
4 cloves of garlic
bunch of asparagus
150 g mushrooms
100 g kebabs of your choice (soy, tofu, seitan)
bunch of fresh basil
3 tbs unsweetened soy yogurt
2 tbs pumpkin seed oil
3 tbs vinegar
2 pinches of salt
1 tsp tamari
1 tbs olive oil
Break off the hard, bottom part of asparagus and water fry them for 5 minutes. While frying add a teaspoon of tamari.
Take a different frying pan, add oil to it and fry the garlic. Add diced mushrooms and kebabs. Fry everything for 10 minutes.
In the meantime, wash the lettuce and radicchio, tear into pieces and add spinach. In a cup, mix yogurt, pumpkin seed oil, vinegar, and salt.
/If you wish you may add seeds of your choice and add some chickpeas for extra protein./
Place the salad in a bowl, add half of the yogurt dressing to a salad. Top with fried mushrooms and kebabs. Add cherry tomatoes and the other half of yogurt dressing and place asparagus on top.
The salad is full of flavor and big enough for lunch.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.