Chia-tomato-avocado salad with sumac is a saturation fresh summer salad rich in flavour. On hot summer days, it will fill you for a long time if you serve it with corn tortilla, rice crackers or red lentil tortilla.
Idea:
Mix the tortilla products from red lentils and store in the refrigerator. Instead of baking the tortillas on the hob on hot summer days, pour the mixture into a baking tray covered with baking paper and bake in a heated oven to 190 °C for 20 minutes. Sprinkle the tortilla with sumac on the 10th minute of baking. Then cut into squares of the same size.
Storage:
- You can store the salad in the refrigerator covered with foil for up to 2 days.
- Sumac chips will be kept for up to a week in an airtight container.
- The salad is perfect for the food box. Just add wholegrain bread and boiled egg and you’ll have a sumptuous lunch carefully stored in your Lunchbox.
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