Green bowl with honey-lime sauce
4 servings
30 minutes
Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.
1
First, prepare the sauce. Mix two types of honey with lime juice.
- Lavender honey: 50 g
- Wildflower honey: 20 g
- Lime juice: 30 ml
2
Use a hand blender to whip the mixture until smooth.
3
Gradually add chilled olive oil in a thin stream while continuously blending.
- Olive oil: 150 ml
4
Whip the mixture until smooth. The sauce is ready.
5
Roast sunflower and flax seeds in a dry pan.
- Sunflower seeds: 10 g
- Flax seeds (linseed): 10 g
6
Slice zucchini and cucumbers thinly into rounds.
- Zucchini: 140 g
- Cucumbers: 140 g
7
Remove the avocado from the pit and skin, and slice it thinly.
- Avocado: 2 pieces
8
Boil edamame beans in boiling water for 1-3 minutes, then cool and remove the peas from the skin.
- Edamame (green soybeans): 80 g
9
Wash the spinach and beet greens, rinse the romaine well, dry it, and remove the stem from the romaine.
- Fresh spinach leaves: 20 g
- Beet greens: 20 g
- Romano lettuce: 60 g
10
Drizzle the salad with three tablespoons of dressing and gently mix.
- Olive oil: 150 ml
11
Salt and pepper the chopped cucumber and zucchini, add 2 teaspoons of sauce, then mix by hand.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 150 ml
12
Place sliced avocado on a plate, next to it sliced cucumbers, zucchini, and a salad mix. Top with edamame beans.
- Avocado: 2 pieces
- Zucchini: 140 g
- Cucumbers: 140 g
- Edamame (green soybeans): 80 g
- Fresh spinach leaves: 20 g
- Beet greens: 20 g
- Romano lettuce: 60 g
13
Pour the remaining sauce over the salad and sprinkle with toasted flax and sunflower seeds.
- Olive oil: 150 ml
- Sunflower seeds: 10 g
- Flax seeds (linseed): 10 g