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Bornmann's Vegan Summer Salad
Bornmann's Vegan Summer Salad

Before you jump to Bornmann's Vegan Summer Salad recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

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If you are not sensitive to nuts, try having some almonds! Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds really are a natural supply of B vitamins together with other vitamins and minerals. Almonds, like turkey, come with the enzyme tryptophan that may often make you sleepy. But when you eat almonds, you do not feel like you should sleep a while. Alternatively, these nuts help to reduce stress and provide a soothing feeling throughout your body. Sometimes eating almonds can even be a mood enhancer!

A large variety of quick health snacks is easily available. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to bornmann's vegan summer salad recipe. You can cook bornmann's vegan summer salad using 17 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Bornmann's Vegan Summer Salad:
  1. Prepare 250 ml Organic spelt fusilli pasta
  2. Prepare 125 ml Olive oil
  3. Get 125 ml Apple cider vinegar
  4. You need 1 TBSP Himalayan rock salt
  5. Take Pinch Cayenne pepper
  6. Take Pinch Nutmeg
  7. Use 1/2 tsp Mustard powder
  8. Get Pinch Turmeric
  9. Prepare 1 tsp Freshly ground black pepper
  10. You need 1 tsp Organic coconut sugar
  11. Provide 1 TBSP Tahini
  12. Take 2 Ripe Avocados
  13. Use Lettuce (Butter Lettuce, Radicchio, Oak leaf, Rocket)
  14. Prepare 10 Mediterranean cherry tomatoes
  15. You need 1 Medium cucumber
  16. Provide 1 Fresh green chili
  17. Get 20 Kalamata olives
Steps to make Bornmann's Vegan Summer Salad:
  1. Fill a big pot with water and add 1 TBSP of Himalayan rock salt and 15 ml of olive oil to it, bring the water to a boil and add pasta. Boil the pasta until al dente.
  2. Add the following in a mixing jug: Coconut sugar, Freshly ground black pepper, Pinch Turmeric, Mustard powder, Pinch Nutmeg, Pinch Cayenne pepper, Olive oil, Tahini. Mix together until smooth.
  3. When pasta is ready, strain the water off and keep rinsing with cold water until pasta is cold.
  4. Chiffonade (slice in strips) all the leaves, place in salad dish.
  5. Chop cucumber and bell pepper to personal desire, add to salad.
  6. Slice tomatoes in half, add to salad.
  7. Chop chilli into fine rings, add to salad.
  8. Add olives to salad.
  9. Add cold pasta to salad.
  10. Dice avocados, add to salad.
  11. Drizzle the salad dressing over and fold all the ingredients together in the salad bowl.
  12. Bon Appetit!

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