Greek Salad Appetiser
3rd March 2016
Avocado and Prawns Salad
20th February 2018
Ingredients
Nacho Cheese Sauce:
- 1/2 large red bell pepper
- 2 tbsps raw tahini
- 2 tbsps lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp Himalayan Crystal Salt
Chips:
- 1 courgette peeled and thinly sliced to make rounds
- 1 carrot peeled and thinly sliced to make rounds
Veggies:
- tomato diced, (or raw salsa)
- avocado diced, (or guacamole)
- green onion and coriander sliced
Servings:
Instructions
- Arrange the chips in a flat layer on a plate.
- For the sauce, Blend all but the water in a high speed blender until smooth. Add the water if you prefer a thinner consistency.
- Spoon the sauce over the vegetable chips.
- Sprinkle veggies on as much as you like!
