Blue Spirulina Vinaigrette (apple cider vinegar + coconut aminos + extra virgin olive oil + cayenne pepper + Blue Spirulina)
Juice of a Lemon
2-3 tbsp Nutritional Yeast
Pinch of Turmeric
Black Pepper to taste
Salt to taste
Half a Red Pepper, de-seeded
Tuiles of Passionfruit, Coconut and Dilmah Earl Grey Tea (layer the remaining waste of the coconut Earl Grey and passionfruit cordial used for the tea wine on a baking sheet and dehydrate at 65 degrees for 12 hours. Once cooled and firm, fashion into tuiles).
Methods and Directions
Add fresh kale, garlic, Blue Spirulina Vinaigrette, lemon juice, nutritional yeast, turmeric, salt and pepper into a large bowl.
Wash your hands and massage the kale. This allows you to assimilate all your ingredients together and make the kale a lot softer/smoother.
Serve into individual salad bowls and top with sliced avocado, red peppers and the tea-infused cashew cheese.
To finish garnishing the salad, add some tuiles for crunch. Enjoy and Bon Appetite!
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