Chef’s tip
“To give the beans a deep green color, put them in water with ice cubes just after removing them from the boiling water“
| 200 g whole wheat pasta | |
| 180 g green beans | |
| 60 g lamb's lettuce | |
| 2 avocados | |
| 16 cherry tomatoes | |
| 1 chopped raisins, prunes, almonds, dates and walnuts | |
| 2 tablespoons of flax seeds | |
| Extra virgin olive oil | |
| Vinegar | |
| Salt |
A recipe rich in fibre thanks to the whole grain cereals.
| 1. | To prepare the vinaigrette, soak two tablespoons of flax seeds for at least 1 hour so that they are hydrated and the mucilage, a gelatinous substance that has laxative properties, comes out. When the flax seeds are well hydrated, make a mix by chopping a couple of walnuts, a couple of prunes, a couple of dates, a handful of raisins and almonds. Mix it all together thoroughly with salt, extra virgin olive oil and vinegar, and reserve until it is time to eat the salad. |
| 2. | In the meantime, cook the green beans for about 10 minutes, and dip them for a few seconds in ice water. Cook the whole wheat pasta for 10 minutes, so that it is al dente. |
| 3. | Next, cut the avocado into large cubes. |
| 4. | Assemble the salad. Place the whole wheat pasta, the beans, the cherry tomatoes, the lamb's lettuce and the avocado. Dress with the vinaigrette. |