INGREDIENTS
For the base:
1/2 iceberg
1 large cucumber
3 spring onions
1 green apple
200 g peas (frozen)
For the sauce:
1 avocado
3 tbsp High Fiber Tahini
2 tbsp olive oil
1 tbsp agave syrup
1 handful of spinach
1 handful of dill
Juice and zest of 1 large lemon
Salt & Pepper
Instructions
- In a small pot, put the peas, water to cover them and salt.
- Boil for 5-7 minutes, strain and rinse with cold water.
- Chop the iceberg, cucumber, spring onions, green apple and put them in a large bowl with the peas.
- Put all the ingredients for the sauce in a blender and blend until it has a smooth texture. If necessary, add a little water to make it more fluid.
- Pour the sauce over the chopped vegetables and mix very well.
- Wild serving suggestion: We make the absolutely crispy Tortilla Chips and enjoy our salad with them, having the most epic bites. The best part? We don’t need a fork!
Enjoy!
Watch the recipe in action in a video on instagram!
