AMALIA Salad

Appetizers are undoubtedly a great way to start a meal, but sometimes we crave something special, different from the classic cheese or vegetable platter. Today, I invite you to discover a delicious salad, where the creaminess of the milk core perfectly blends with the crunchiness of the vegetables. It is a simple recipe, yet full of flavors and textures that will surely impress anyone.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 4

Necessary ingredients:
- 5 tablespoons of soy granules
- 250 g mixed frozen vegetables (carrots, peas, corn)
- 1 can of tuna in oil or water, chunks
- 1 box of tofu (approximately 300 g)
- 1 box of milk core (approximately 200 g)
- Juice of 1/2 lemon
- 50 ml extra virgin olive oil
- Salt and pepper, to taste
- 2-3 fresh parsley leaves, for garnish

Preparation steps:

1. Preparing the soy:
In a pot, add 500 ml of water and 1 teaspoon of salt. Bring the water to a boil, then add the soy granules. Let them boil for 15 minutes. This step is essential, as hydrating the soy will improve its texture and allow it to absorb the flavors from the dressing.

2. Blanching the vegetables:
In another pot, add water and bring it to a boil. When the water is boiling, add the mixed frozen vegetables. Blanch the vegetables for 5 minutes to keep their vibrant color and crunchy texture. After the time is up, drain the vegetables and rinse them under cold water to stop the cooking process.

3. Draining the ingredients:
Use a large colander to drain both the soy and the vegetables. It is important to ensure that no excess water remains; otherwise, the salad will become watery.

4. Preparing the ingredients:
- Open the can of tuna and drain the oil or water, then tear the tuna into smaller strips.
- Cut the tofu into cubes of about 1 cm, so it distributes evenly in the salad.
- Crumble the milk core gently with your fingers, being careful not to turn it into a paste.

5. Mixing the salad:
In a large bowl, add the soy, vegetables, tuna, tofu, and milk core. Carefully mix the ingredients to avoid crushing them.

6. Seasoning:
Add the lemon juice and olive oil. Season with salt and pepper to taste. Mix again, ensuring the flavors are well integrated.

7. Serving:
Transfer the salad to serving bowls and garnish with fresh parsley leaves. This detail not only adds a pop of color but also a fresh taste.

Useful tips:
- If you want to add extra flavor, you can include some chopped green or black olives.
- For a spicy version, you can add some chili flakes or a dash of sriracha sauce to the dressing.
- This salad is also perfect to prepare a day in advance, as the flavors intensify as it sits in the fridge.

Nutritional benefits:
This salad is an excellent choice for a healthy meal, rich in protein from soy and tuna, as well as vitamins and minerals from the vegetables. Tofu and milk core provide calcium and healthy fats, while olive oil offers essential fatty acids. It is a recipe that fits perfectly into a vegetarian or vegan lifestyle, being a nutrient-rich appetizer.

Frequently asked questions:
1. Can I replace tuna with another type of protein?
Yes, you can use canned chickpeas or beans for a vegetarian option.
2. What other vegetables can I use?
You can experiment with broccoli, bell peppers, or zucchini, depending on your preferences.
3. Is this salad suitable for meal prep?
Yes, it keeps well in the fridge for 2-3 days, but it is recommended to add the dressing before serving to maintain the crunchiness of the vegetables.

This salad with soy, vegetables, and milk core is not just an appetizer, but a true feast of flavors and textures! Enjoy!