Get Me Over The Virus Salad With Creamy Almond Dressing

This salad serves 2 with generous helpings

Dressing:

1/3 cup extra virgin olive oil
1/3 cup almond butter
Juice of 1 lemon
½ small red capsicum, deseeded
1 clove garlic
½ small hot red chilli
1 Tablespoon rice bran syrup (or substitute with agave or honey)

2 Tablespoons filtered water

Salt and freshly ground black pepper to taste

Put all of these into your blender. I turn my Blendtec onto speed 2 for 50 seconds. You should aim for a creamy smooth, thick dressing.

Salad:

1 medium zucchini
2 small carrots
¼ red salad onion (Slice the first 3 vegies very thinly with your mandolin slicer)
2 small tomatoes diced
8-10 green olives

A few coriander leaves roughly chopped

1/4 avocado
8 baby lettuce leaves

Assembly:

Edge a serving plate with your baby lettuce leaves.
Mix the finely sliced vegies in a bowl, adding the tomato and tossing through to mix.
Pile these into the centre of the plate.
Spoon ½ cup dressing onto the salad. Top with avocado and olives.
Decorate with extra red pepper for a dash of colour.