MATCHA, AV­O­CADO AND MINT SALAD DRESS­ING

MAKES 1 CUP

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½ tsp matcha green tea pow­der, dis­solved in 2 tbsp hot wa­ter ½ av­o­cado, chopped 5g mint juice of ½ a lemon 2 tsp xyl­i­tol ½ cup ex­tra-vir­gin olive oil Hi­malayan salt and black pep­per green salad, to serve

1. Blitz to com­bine the matcha, av­o­cado, mint, lemon juice and xyl­i­tol in a blender. Pour the liq­uid into a bowl and slowly whisk in the olive oil. Sea­son to taste. 2. To serve: Serve over a tossed salad or cooked steak.

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