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Summer Salad

Summer SaladPara español haz click aquí.

I made this salad yesterday morning, to have for lunch whenever I felt hungry. Like most of my kitchen creations, I made it using all the ingredients I found in the fridge, and without any planning. I really hate (*but I hate using that word!*)…Ok, let’s start again. It really displeases me to waste any food, so I always try to create something with the few ingredients left forgotten in the corners of the fridge at the end of the week. It’s always fun and challenging to try to convert them into something tasty, and with this simple salad I succeeded.

Summer Salad
Recipe type: Salad
Prep time:
Total time:
Serves: 1
  • ½ cup cooked quinoa
  • ½ cup sprouted and cooked mung beans (or any other bean sproute or cooked bean...or lentil...or chickpea)
  • 1 cup sliced spinach (I actually used a different leafy green that is in season in New York right now and I found in the market, but it's very rare and I can't even remember it's name, so just replace with spinach as it's very similar to it)
  • ¼ cup sliced radishes t
  • ½ ripe avocado, cubed
  • ¼ cup pitted and sliced black olives
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1tablespoon lemon juice
  • Himalayan salt and pepper, to taste
  1. Mix all the ingredients in a bowl and serve.

Doesn’t it look pretty? I commented on Instagram that it reminded me of a summer garden, both in looks and in taste. And even though I wasn’t planning on sharing it here because it’s so simple, somebody asked for the recipe…so here it is!

Ensalada de verano

Ensalada de Verano

Click here for English. Esta ensalada la hice ayer en la mañana para comerla en el almuerzo, con los ingredientes que tenía a la mano. Como muchas de mis creaciones, es super simple y la hice sin planear, simplemente tratando de aprovechar los ingredientes que encontré en la refrigeradora. Detesto botar comida a la basura,… 

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Carrot, zucchini, and herb soup

Carrot, Zucchini, and Herb Cream Soup

I made this soup for breakfast a few days ago and absolutely LOVED it, so here you have it. Para leerla en Español haz click aquí. Carrot, Zucchini, and Herb Cream Soup Print Recipe type: Soup Cuisine: Healthy Vegetarian Author: Morena Escardó Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves:… 

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Carrot, zucchini, and herb soup

Sopa de zanahoria, zucchini, y hierbas

Esta sopa la preparé hace unos días para el desayuno y me FASCINÓ. Así que aquí se las comparto. Click here to read this in English. Sopa de zanahoria, zucchini, y hierbas Print Recipe type: Sopa Cuisine: Vegetariana y Saludable Author: Morena Escardó Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves:… 

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zucchini and sweet potato stew

Peruvian Seasonal Stew

Locro is a traditional stew from the Peruvian Andes, made with squash, chili peppers, cheese, and herbs. I absolutely love this dish, not only because it’s incredibly delicious, but because that intense-colored squash is so nutritious too. In Peru people eat this accompanied by white rice (they eat everything accompanied by white rice, for that matter);… 

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Is organic always better?

Para leer esto en Español haz click AQUÍ. From weekly organic farmers markets in every neighborhood, to the organic section of every supermarket, the growing organic food trend is clearly not going away. If, despite it being everywhere, you’re still not 100% sure wether buying organic is that important and worth the higher price, I will try… 

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Lo orgánico es siempre mejor?

Click HERE to read this in English. Cada vez se pone más y más de moda la comida orgánica. Desde los mercados semanales de productores orgánicos, a las secciones orgánicas de los supermercados, esta tendencia es algo de lo que ya nadie puede escapar. Pero si a pesar de verlo por todas partes todavía te quedan dudas sobre… 

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