MATCHA, AVOCADO AND MINT SALAD DRESSING
MAKES 1 CUP
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.