Green Goddess Salad

Ingredienser

300g block silken tofu

30g bunch of basil

50g baby spinach

1 avocado

lemon juice (2 lemons)

1 clove garlic

25g nutritional yeast

2 spring onions

1 cucumber

2 romaine lettuce hearts

butter beans

mixed seeds

Fremgangsmåte

300g block silken tofu

30g bunch of basil

50g baby spinach

1 avocado

2 lemons

2 tbsp apple cider vinegar

1 clove garlic

25g nutritional yeast

Ice cold water

Salt to taste

2 spring onions

1 cucumber

2 romaine lettuce hearts

1 700g jar butter beans

4 tbsp mixed seeds

METHOD

Prepare the sauce ingredients | Twist the leaves off the basil stems | Halve and destone the avocado | Halve the lemons | Peel the garlic clove

Prepare the sauce | Add the silken tofu, basil leaves, spinach, apple cider vinegar, garlic and nutritional yeast to the blender | Squeeze the lemon juice and flesh of the avocado into the blender | Blend until very smooth (add a little ice cold water to the blender to loosen the sauce - the sauce should be the consistency of double cream or loose custard) | Taste and season to perfection with salt

Prepare the salad ingredients | Drain and rinse the beans | Trim and finely slice the spring onions | Cut the cucumber in half lengthwise, scoop out the watery seeds and dice the cucumber | Cut the lettuce into 1 cm thick shreds

Finish the salad and serve | Add the beans, spring onions, diced cucumber, shredded lettuce and mixed seeds to a large bowl and toss to combine | Pour over the sauce, toss together to combine and serve immediately

Notater

PROTEIN