Greek Salad Appetiser
3rd March 2016Avocado and Prawns Salad
20th February 2018
Servings |
Prep Time |
6-8 |
30 minutes |
Servings |
Prep Time |
6-8 |
30 minutes |
|
|
|
|
Servings |
Prep Time |
6-8 |
30 minutes |
Servings |
Prep Time |
6-8 |
30 minutes |
|
|
|
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!