Green salad with avocado and two sauces

2 servings

15 minutes

Recipe from the chef of the restaurant "KM20" Alexander Shtepa.

Energy value per serving

• Calories: 591.7
• Proteins: 4.5g
• Fats: 56.4g
• Carbohydrates: 17.1g

Ingredients

• Kale: 10 g
• Pak Choi Salad: 8 g
• Mini spinach: 10 g
• Broccoli cabbage: 30 g
• Green peas: 15 g
• Edamame beans: 10 g
• Avocado: 30 g
• Young zucchini: 60 g
• Olive oil: 5 ml
• Teriyaki sauce: 10 ml
• Sesame oil: 30 ml
• Refined olive oil: 35 ml
• Olive oil with herbs: 35 ml
• Peanut butter: 30 g
• Soy sauce: 20 ml
• Lemon juice: to taste
• Salt: to taste

Cooking steps

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

   Required ingredients:

   • Sesame oil: 30 ml
   • Olive oil with herbs: 35 ml
   • Peanut butter: 30 g
   • Soy sauce: 20 ml
   • Lemon juice:  to taste
   • Salt:  to taste

2. Tear all the greens into large pieces by hand and place them on a serving dish. Divide the broccoli into florets and add to the salad along with thinly sliced snap peas. Dress with peanut sauce and mix.

   Required ingredients:

   • Kale: 10 g
   • Pak Choi Salad: 8 g
   • Mini spinach: 10 g
   • Broccoli cabbage: 30 g
   • Green peas: 15 g
   • Edamame beans: 10 g

3. Cut the zucchini into large cubes and fry until golden brown in odorless olive oil. Place on top of the salad. Next to it, place a slice of avocado and drizzle with teriyaki sauce.

   Required ingredients:

   • Young zucchini: 60 g
   • Olive oil: 5 ml
   • Avocado: 30 g
   • Teriyaki sauce: 10 ml