Chia caviar

Name: Chia caviar
Ingredients: 3 tablespoons chia seeds; 100 ml water; 1 medium onion (150 g); 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 teaspoon salt

Season - Chia caviar by Nora B. - Recipia

Chia caviar sets in water and takes on a soft texture, with lemon and raw onion. After chilling, the seeds are still slightly gelatinous, and the finely chopped onion comes through in every spoonful; the tangy flavor is simple, and the spread stays coarse, not smooth like a cream. I spread it thinly on toast. Prep: 5 minutes. Cook: 0 minutes. Rest: 45 minutes. Total: 50 minutes. Serves: 2. About 180 kcal and 4 g protein per serving.

Ingredients

3 tablespoons chia seeds
100 ml water
1 medium onion (150 g)
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt

Preparation

1. Mix the chia seeds with the water and leave them to hydrate for 15 minutes. Stir again after a few minutes so the seeds don't clump on the surface. 2. Finely chop the onion. 3. Add the onion, lemon juice and oil to the chia. Season with salt to taste and stir. 4. Refrigerate the mixture for 30 minutes, until it sets.

Notes

White and black seeds can be used in the same way, and leaving them whole keeps the spread slightly coarse, with the chia specks visible. If it sets too firmly in the fridge, add water one tablespoon at a time and stir until it reaches a spreadable consistency again. Red onion can replace regular onion in the same amount, 150 g, and changes the flavor slightly. Serve on toast, with cucumber slices on the side. Keep it in a covered container in the fridge and eat within 3 days.