Cavena Nuda Steak Ex­pe­ri­ence Sum­mer Salad

Ottawa Business Journal - Ottawa at Home - - FOOD FOOD THOUGHTS -

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.

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