Green salad with avocado and two sauces
2 servings
15 minutes
Recipe from the chef of the restaurant "KM20" Alexander Shtepa.
Calories591.7kcal
Proteins4.5grams
Fats56.4grams
Carbohydrates17.1grams
Kale
10
g
Baby spinach
10
g
Broccoli
30
g
Snap peas
15
g
Avocado
30
g
Baby courgettes
60
g
Olive oil
5
ml
Teriyaki sauce
10
ml
Sesame oil
30
ml
Refined olive oil
35
ml
Peanut butter
30
g
Soy sauce
20
ml
Lemon juice
to taste
Salt
to taste
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.
- Sesame oil: 30 ml
- Herb-infused olive oil: 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.
- Kale: 10 g
- Pak choi (bok choy): 8 g
- Baby spinach: 10 g
- Broccoli: 30 g
- Snap peas: 15 g
- Edamame (green soybeans): 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.
- Baby courgettes: 60 g
- Olive oil: 5 ml
- Avocado: 30 g
- Teriyaki sauce: 10 ml
