VEGAN

Green Salad with Avocado and Two Dressings

Salads | Author's cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Chef John Smith from the restaurant 'The Urban Table'.

Ingredients

Kale - 0.4 oz
Pak choi salad - 0.3 oz
Mini vegetables - 0.4 oz
Broccoli - 1.1 oz
Snap Peas - 0.5 oz
Edamame Beans - 0.4 oz
Avocado - 1.1 oz
Young zucchini - 2.1 oz
Olive Oil - 0 fl oz
Yakiniku sauce - 0 fl oz
Sesame Oil - 1 fl oz
Unrefined Sunflower Oil - 1 fl oz
Olive Oil - 1 fl oz
Peanut Butter - 1.1 oz
Soy Sauce - 0 fl oz
Meyer Lemon Juice - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare the peanut sauce. In a blender bowl, combine sesame oil, herb-infused olive oil, peanut butter, soy sauce, lemon juice, and a pinch of salt. Add 55 ml of water and blend until smooth.

Step 2

Tear all the greens into large pieces by hand and place them in a serving dish. Divide the broccoli into florets and add them to the salad along with the sliced snap peas. Drizzle with peanut sauce and toss to combine.

Step 3

Cut the zucchini into large cubes and sauté in neutral olive oil until golden brown. Place on top of the salad. Arrange a slice of avocado next to it and drizzle with teriyaki sauce.