Cavena Nuda Steak Experience Summer Salad
INGREDIENTS: 2 cups (500ml) low sodium vegetable broth or water 2 cups (500 ml) water 1 cup (250 ml) Cavena Nuda 1 cup (250 ml) diced cherry tomatoes 1 ripe avocado, pitted and diced 3/4 cup (175 ml) diced yellow peppers 1/4 cup (50 ml) each: chopped green onions, chopped parsley 2 tbsp (30 ml) each: sunflower oil and freshly squeezed lemon juice 1 1/2 tsp (7.5 ml) no-salt steak spice Salt, to taste (optional) PREPARATION: Bring vegetable broth and water to boil in medium saucepan; add Cavena Nuda; return to boil and reduce to medium heat. Boil gently, partially covered, for 45 minutes or until plumped slightly and chewy but tender. Drain well and let cool or rinse under cold water. Meanwhile, in medium bowl toss tomatoes, avocado, peppers, onions and parsley. Drizzle with oil and lemon juice; sprinkle with steak spice; toss well. Add cooled Cavena Nuda, toss again and serve.