Vegan The Botanist Salad
recipe

A delicious vegan salad inspired by the flavors of Wellington's The Botanist restaurant. Fresh and nutritious, perfect for lunch or as a side dish.
Preparation Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 150 g quinoa
- 1 avocado
- 1 cucumber
- 1 bell pepper
- 200 g cherry tomatoes
- 100 g spinach
- 1 dl black beans (cooked)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
1. Rinse the quinoa under cold water and cook it according to package instructions.
2. Chop the avocado, cucumber, bell pepper, and cherry tomatoes.
3. Once the quinoa is cooked, let it cool slightly.
4. In a large bowl, combine the cooled quinoa, avocado, cucumber, bell pepper, cherry tomatoes, spinach, and black beans.
5. Prepare the dressing by mixing olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad.
6. Garnish with fresh cilantro or parsley before serving.
Nutritional Information per Serving:
- Calories: 300 kcal
- Protein: 10 g
- Carbohydrates: 40 g
- Fat: 12 g
- Fiber: 8 g

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