Baccalà avocado bowl


  • SERVINGS FOR: 2 people


  • PER PORTION: 520 kcal


  • INGREDIENTS

    • 160 g Monti salted cod
    • 100 g quinoa
    • 1 avocado
    • 1 cucumber
    • Radishes
    • Agretti
    • Beetroot sprouts, to taste
    • Mixed salads
    • Pecans
    • Cherry tomatoes
    • Rocket
    • Spinacini
    • Pomegranate
    • Edible flowers


  • RECOMMENDED SAUCES

    • Citronettes with extra virgin olive oil
    • Salt and lemon juice
    • Yoghurt sauce
    • Honey Citronettes
    • A drizzle of extra virgin olive oil and salt


  • PREPARATION

    • Cut the salt cod into bite-sized pieces and cook it in lightly salted boiling water for about 5 minutes. Drain it and remove the skin.
    • Cook the quinoa in the same water for about 12 minutes, then drain it and leave it to cool slightly.
    • Clean the salad leaves and vegetables, choosing different cuts to create volume and movement on the plate.
    • Peel and pit the avocado, then cut it into slices.

    • Assemble the bowl by starting with the quinoa and adding salted cod, avocado, vegetables, fruit, sprouts and flowers. Finish with your chosen dressing.

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