Big Green Salad
2 servings
15 minutes
Recipe by Chef Glen Ballis for Avocado Queen.
Calories475.1kcal
Proteins11.6grams
Fats40.2grams
Carbohydrates15.6grams
Avocado
100
g
Rocket (arugula)
30
g
Baby spinach
60
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
1
Peel the avocado from the skin and pit, and slice it thinly.
- Avocado: 100 g
2
Separate pak choi into leaves. Mix all types of greens and place in a salad bowl.
- Pak choi (bok choy): 30 g
- Lamb's lettuce (mache): 30 g
- Rocket (arugula): 30 g
- Baby spinach: 60 g
3
Place avocado and coarsely chopped sun-dried tomatoes on top of the leaves. Sprinkle with seeds.
- 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.
- 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.
- Sunflower seeds: 10 g
