Green Bowl with Honey-Lime Sauce
Appetizers | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith.
Ingredients
- Avocado - 2 pieces
- Courgette - 4.9 oz
- Cucumbers - 4.9 oz
- Edamame Beans - 2.8 oz
- Fresh basil leaves - 0.7 oz
- Mustard Greens - 0.7 oz
- Romaine lettuce - 2.1 oz
- Flaxseeds - 0.4 oz
- Sunflower Seeds - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Linden Honey - 1.8 oz
- Date honey - 0.7 oz
- Olive Oil - 5 fl oz
- Lime Juice - 1 fl oz
Step by Step guide
Step 1
First, prepare the sauce. Mix the two types of honey with lime juice.
Step 2
Using an immersion blender, blend the mixture until smooth.
Step 3
Gradually add the chilled olive oil in a thin stream while continuing to blend.
Step 4
Blend until homogeneous. The sauce is ready.
Step 5
Toast the sunflower and flax seeds in a dry skillet.
Step 6
Thinly slice the zucchini and cucumbers into rounds.
Step 7
Remove the pit and skin from the avocado and slice it thinly.
Step 8
Boil the edamame beans in water for 1–3 minutes, then cool and shell the peas.
Step 9
Thoroughly wash the spinach and beet greens, dry them, and remove the stem from the romaine.
Step 10
Drizzle three tablespoons of sauce over the salad mix and gently toss.
Step 11
Season the sliced cucumber and zucchini with salt and pepper, add 2 teaspoons of sauce, and mix by hand.
Step 12
On a plate, arrange the sliced avocado, alongside the sliced cucumbers, zucchini, and salad mix. Top with edamame beans.
Step 13
When serving, drizzle the remaining sauce over the salad and sprinkle with toasted flax and sunflower seeds.
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