Green Salad with Avocado and Two Dressings
Salads • Author's
Description
Recipe by Chef John Smith from the restaurant 'The Urban Table'.
Ingredients
- Kale 0 oz
- Pak choi salad 0 oz
- Mini vegetables 0 oz
- Broccoli 0 oz
- Snap Peas 0 oz
- Edamame Beans 0 oz
- Avocado 0 oz
- Young zucchini 0 oz
- Olive Oil 0 fl oz
- Yakiniku sauce 0 fl oz
- Sesame Oil 0 fl oz
- Unrefined Sunflower Oil 0 fl oz
- Olive Oil 0 fl oz
- Peanut Butter 0 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.
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