Green Bowl
Salads • European
Description
Recipe from Chef John Smith for the restaurant Green Leaf Bistro.
Ingredients
- Edamame Beans 0 oz
- Sorrel 0 oz
- Cucumbers 0 oz
- Mint 0 oz
- Hummus 0 oz
- Kiwi 0 oz
- Avocado ½ pieces
- Kohlrabi 0 oz
- Nigella Seeds 0 oz
- Olive Oil 0 fl oz
- Sitimy spice blend 0 oz
- Meyer Lemon Juice 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Spread hummus on the bottom of a deep bowl. Place half an avocado on top.
Step 2
Mix together the thinly sliced cucumber, sorrel, mint leaves, and sliced kiwi. Season with salt and pepper, then toss to combine. Arrange around the avocado.
Step 3
Sprinkle with fennel seeds, chopped parsley, and shichimi.
Step 4
Combine the hummus, lemon juice, and rice vinegar, then drizzle this mixture over the contents of the bowl.
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