Winter salad with Green: Angel Dressing

This winter salad is a real explosion of flavor! The combination of fresh baby spinach, fruity blood orange, creamy avocado and roasted hazelnuts not only provides valuable nutrients, but also a harmonious balance of sweet, tart and crunchy. The GreenANGEL dressing with spirulina, chlorella and moringa brings an extra portion of vitality and strengthens body and mind - ideal for the cold season!

Effect on the Tibetan constitutional types:

Lung (Wind type):

Soothing thanks to avocado, quinoa and hazelnuts, but the raw ingredients could increase the cold and dryness. Tip: bring the salad to room temperature or add steamed vegetables.

Tripa (Fire-type):

Cooling and harmonizing thanks to blood orange, pomegranate and GreenANGEL dressing. Use avocado in moderation to avoid encouraging the fiery nature.

Beken (Earth-Water type):

Light and sour ingredients balance out the tartness. Raw food may be difficult to digest - warm the dressing slightly and chop the hazelnuts finely.

A versatile salad that can be adapted to suit every type! 🥗✨

Fluffy pancakes with apple compote You read Winter salad with Green: Angel Dressing 2 minutes Further Hearty quinoa protein wraps with vegan green: protein

Produkte im Rezept

green:ANGEL

Split

Ingredients

Ingredients (for 2 servings):

For the salad:

100 g baby spinach, washed and spun dry
1 blood orange, peeled and cut into thin slices
1/2 avocado, cut into cubes
1/2 pomegranate, seeds removed
1 handful of hazelnuts, roughly chopped and roasted
50 g quinoa, cooked and cooled

For the GreenANGEL dressing:

1 ML green:ANGEL powder
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
3 tablespoons natural yogurt (or vegan alternative)
salt and pepper to taste
1-2 tablespoons of water to achieve the desired consistency

Here's how it's done:

Prepare the dressing:

Mix GreenANGEL powder, olive oil, lemon juice, Dijon mustard, maple syrup and yogurt in a small bowl until creamy.
Season with salt and pepper and add a little water if necessary to thin the dressing as desired.

Assemble the salad:

Place baby spinach in a large salad bowl.
Distribute blood orange slices, avocado cubes, pomegranate seeds and cooked quinoa evenly on top.

Prepare the topping:

Roast the hazelnuts in a pan without fat until they smell slightly fragrant. Then sprinkle over the salad.

Serving:

Drizzle the GreenANGEL dressing over the salad and mix everything carefully.
Serve immediately and enjoy!

Tip:

This salad combines the fresh sweetness of blood orange with the creaminess of avocado and the crunch of roasted hazelnuts. The quinoa provides an extra portion of plant-based protein, while the green:ANGEL dressing with spirulina, chlorella and moringa is a real nutritional bomb. Perfect for a healthy winter treat! 🥗🍊