Superfood Salad

Cook Time

30 min

Ingredients

• 80g Revo Salmon
• 100g Lentils
• 100g Quinoa
• 80g Wild rice
• 20g Chickpeas
• 60g Broccoli
• 60g Fennel
• 60g Roasted beets
• 1 Avocado
• 20g Pomegranate seeds
• 60g Vegan soft cheese
• 2 tsp Harissa
• Fresh mint and parsley
• Salt, pepper, olive oil, and sherry vinegar

Preparation

• 1 In a mixing bowl gently combine the cooked lentils, quinoa, wild rice, chickpeas, shaved fennel, roasted beets, pomegranate seeds, picked parsley, and mint.
• 2 Season with salt, pepper, olive oil, and one tablespoon of sherry vinegar.
• 3 Grill the avocado for a couple of minutes.
• 4 Gently build the salad ingredients in a serving bowl and place the grilled avocado on top.
• 5 Add a piece of tender steamed broccoli followed by a tablespoon of vegan cream cheese and a teaspoon of harissa.