Big Green Salad

2 servings

15 minutes

Recipe by Chef Glen Ballis for Avocado Queen.

Energy value per serving

• Calories: 475.1
• Proteins: 11.6g
• Fats: 40.2g
• Carbohydrates: 15.6g

Ingredients

• Avocado: 100 g
• Corn salad: 30 g
• Pak Choi Salad: 30 g
• Arugula: 30 g
• Mini spinach: 60 g
• Sun-dried tomatoes: 50 g
• Sunflower seeds: 10 g
• Hoisin sauce: 30 ml
• Tahini: 30 g
• Olive oil: 40 ml
• Ponzu sauce: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the avocado from the skin and pit, and slice it thinly.

   Required ingredients:

   • Avocado: 100 g

2. Separate pak choi into leaves. Mix all types of greens and place in a salad bowl.

   Required ingredients:

   • Pak Choi Salad: 30 g
   • Corn salad: 30 g
   • Arugula: 30 g
   • Mini spinach: 60 g

3. Place avocado and coarsely chopped sun-dried tomatoes on top of the leaves. Sprinkle with seeds.

   Required ingredients:

   • Avocado: 100 g
   • Sun-dried tomatoes: 50 g
   • Sunflower seeds: 10 g

4. For the dressing, whisk together hoisin sauce, tahini paste, olive oil, and ponzu sauce until smooth. Add salt and pepper if needed.

   Required ingredients:

   • Hoisin sauce: 30 ml
   • Tahini: 30 g
   • Olive oil: 40 ml
   • Ponzu sauce: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Drizzle the salad with dressing and sprinkle with sunflower seeds.

   Required ingredients:

   • Sunflower seeds: 10 g