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Chicken stock
Buttery spread
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Green Goddess Salad
Vegan
Dairy-Free
Egg-Free
Gluten-Free
Soy-Free
Vegetarian
Prep: 10
Cook: 10
Total: 20m
Difficulty: Easy
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Ingredients
Method
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Ingredients
Serves: 2
Salad
2 tsp Nuttelex Olive Oil Spread
1 cup almond flakes
2 cup assorted leaves
.5 orange
edible flowers
Dressing
1 large avocado
.5 bunch coriander
.5 bunch basil
.5 bunch mint
1 pink shallot (roughly chopped)
1 garlic clove
1 tbsp brown rice vinegar
1 lime (juiced)
1 lemon (juiced and zested)
Method
Salad
Melt Nuttelex Olive Oil Spread in a medium sized frypan, add flaked almonds and lightly fry until crisp and golden. Transfer to a paper towel.
Combine salad leaves with flaked almonds and serve with edible flowers and dressing on the side, as desired.
Dressing
Blend all of the green goddess dressing ingredients in a high-speed blender and process until smooth.
Transfer to a serving vessel or seal and store in an airtight container, chill for up to 3 days.
In this recipe
Olive Oil
Olive Oil
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