Ensalada green valley, con propiedades antioxidantes, gracias al poder del brócoli, la cebolla, los nabos y las pasas. Este plato delicioso te lo recomienda el chef Miguel Aguilar.
Separa el brócoli en ramos, corta la cebolla en juliana, el pimiento en trozos y el nabo en rodajas.
Mezcla el brócoli junto con la cebolla, el pimiento rojo, los nabos y las pasas.
Con una varilla bate el zumo de limón y de granada junto con el sirope de agave y la sal y agrega el aceite de oliva.
Agrega esta vinagreta al brócoli y deja macerando una hora.
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