Spanish olive Fermented bean curd salad-You Are Foodie

By Truda
61

Spanish olive Fermented bean curd salad

After the plum blossom season, the summer heat is scorching, with continuous high temperatures hitting ☀， Do you always feel like you have a bad appetite? Today, I'm going to plant you a super simple and delicious Spanish olive Fermented bean curd bean curd salad 🫒！ This Chinese salad is Kwai and easy to make. It is blended with Spanish olives as an appetizer in western style, which not only increases the unique taste and aroma, but also improves the appearance of this salad. It is very suitable for summer!This salad can serve as a daily nutritional supplement expert, taking only 5 minutes to enjoy a refreshing flavor even at home. Spanish olives are rich in vitamin E, dietary fiber, oleic acid, and iron, making them the perfect choice for our daily meals. In addition, the Spanish olive pulp is solid and has a variety of flavors. Whether eaten alone or made into sauce with Fermented bean curd, peanut butter and other ingredients, it can present completely different flavors. Come and do it together!

In addition, let me give you a little knowledge that olive trees grow in the sunny climate of Spain. They are hand picked and carefully selected before being sent to our dining tables. Therefore, the shapes of Spanish olives are very beautiful, delicious, and also great for decoration.After reading it, do you feel super simple and moved? This salad is not only delicious, but also nutritionally balanced. Hurry up and make your summer table more colorful!

Step 1 . Prepare the ingredients.

Step 2 . Cut Spanish olives into circles and tofu into small pieces.

Step 3 . Blanch tofu chunks, corn kernels, and spinach separately and remove for later use.

Step 4 . Put all the ingredients in the salad dressing into a bowl and stir evenly.

Step 5 . Arrange the ingredients on the plate according to the reference image.

Step 6 . Sprinkle salad dressing evenly on the surface in small circles with a small spoon, complete.

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