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Green Salad with a Coconut and Cultured Vegetable Vinaigrette


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Ingredients

5 portion(s)

Green Salad

  • 100 g Baby Kale leaves
  • 100 g Baby Spinach Leaves
  • 100 g Green Butter Lettuce leaves

Coconut and Cultured Vegetable Vinaigrette

  • 100 g Raw Virgin Coconut Oil
  • 100 g extra virgin olive oil
  • 120 g freshly squeezed orange juice
  • 60 g freshly squeezed lime juice
  • 2 tablespoons Cultured Vegetable Juice/Liquid
  • 1/4 teaspoon sea salt
  • 1 pinch cayenne pepper
  • 1 Shallot stalk, roughly chopped

Garnish

  • Cultured Vegetables
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Recipe's preparation

    Green Salad
  1. Wash and dry all salad leaves and place into a serving bowl.

  2. Coconut and Cultured Vegetable Vinaigrette
  3. If Coconut Oil is solid place cocnut oil into mixing bowl and melt

    2 min/37 degrees/speed 2.  If Coconut oil is liquid skip this step.

    Place all other ingredients into mixing bowl and blend 15 sec/speed 9.

    Pour  about half a cup of vinaigrette over green salad and toss. Garnish with cultured vegetables as desired.

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Accessories you need

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Tip

Store left over viaigrette in the refrigerator. Good dressing for all sorts of salads, also good over grilled fish.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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