Madara salad was made with arugula, avocado, cherry tomatoes, garlic, asparagus, blueberries, lemon, two types of “Rudolf” vegetable creams – with tomatoes and basil and with spinach and parsley, as well as “Rudolf” hummus with tomatoes and smoked salt.
The vegetables were first marinated using vegetable creams and then browned on the grill with slices of chabat. Madara then arranged everything on a plate, supplementing the tempting composition with arugula, blueberries and hummus.
Here you will find a recipe for Madara’s cooked food, but to find out how she did in the kitchen, how to free the avocado from the stone with one neat knife stroke, and what is the golden ratio on the way to a healthy lifestyle, watch the video!
Photo: Madara Meiere prepares grilled asparagus and avocado salad with blueberries and cabbage
The article was written in collaboration with “Rūdolfs”.