Red Smoothie

A smoothie that can fill up the antioxidants in no time!

Cooking

1. Drain and rinse the pulse mixture and put it in a bowl.

2. Mince the garlic, slice thinly and add to the mixture.

3. Beat the olive oil, lemon juice, garlic and parsley base, salt and pepper in a small bowl, using a fork, until the vinaigrette is emulsified. 

4. Pour over the salad and mix well.

5. Cool in refrigerator 20 min.

6. Toss salad, garnish with chopped parsley and serve.