Get Me Over The Virus Salad With Creamy Almond Dressing
This salad serves 2 with generous helpings
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.
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
8 baby lettuce leaves
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.