Fruit smoothie with corn salad

Name: Fruit smoothie with corn salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g frozen raspberries; 1 Orange; 1/2 small baby pineapple; 1 (approx. 50 g) Kiwi; 1/2 Banana; 1 small apple; 25 g Lamb's lettuce; 3 Stem(s) flat leaf parsley; 150 ml Buttermilk; 1 Stem of flat parsley for garnishing; 7-10 Tbsp Picture 02: 1 orange slice for garnishing

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g frozen raspberries
1 Orange
1/2 small baby pineapple
1 (approx. 50 g) Kiwi
1/2 Banana
1 small apple
25 g Lamb's lettuce
3 Stem(s) flat leaf parsley
150 ml Buttermilk
1 Stem of flat parsley for garnishing
7-10 Tbsp Picture 02: 1 orange slice for garnishing

Directions

1
Defrost the raspberries. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Remove the leaves from the pineapple. Peel the pineapple and cut out the stalk. Cut flesh into small pieces. Peel kiwi and cut into small pieces. Peel and slice the banana. Wash apple, grate dry, quarter, remove core. Cut quarter into pieces. Clean, wash and dry shake lamb's lettuce. Wash parsley and shake dry
2
Puree the raspberries and 1 tablespoon of water with a hand blender, pass through a sieve. Put orange, pineapple, kiwi, banana, apple, lamb's lettuce, parsley and buttermilk into a blender and puree finely for about 3 minutes. Pour the smoothie into a tall glass, carefully add the raspberry puree. Garnish with parsley
3
Picture 02: Garnish with parsley and orange
4
Waiting time approx. 30 minutes