This is the recipe for a delectable low-fat vegan salad dressing. In this video we’ll show you how to take raw condiments to an entirely new level of exquisiteness. If you like healthy food, stay tuned for more upcoming recipes.
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INGREDIENTS (US):
Standard version:
4oz tomatoes
3 olives
1 spring onion
1 tsp capers (0.2oz)
5 leaves basil
1lb 5oz salad
2.1oz avocado
1 tbsp lemon juice
1 tsp cider vinegar
1 pinch salt
2oz sweetcorn
Raw version:
4oz tomatoes
1 spring onion
5 leaves basil
1lb 5oz salad
2.1oz avocado
1 tbsp lemon juice
1 tsp apple vinegar
2 halves sun-dried tomatoes
3 raw olives
2oz raw corn
1 pinch of salt
When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp etc. The back of a straight knife works perfectly for this.
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INGREDIENTS (International):
Standard version:
110g tomatoes
3 olives
1 spring onion (20g)
5g capers
5 leaves basil
600g salad
60g avocado
15g lemon juice
5g cider vinegar
1 pinch of salt
50g sweetcorn
Raw version:
110g tomatoes
1 spring onion (20g)
5 leaves basil
600g salad
60g avocado
15g lemon juice
5g apple vinegar
15g sun-dried tomatoes
3 raw olives
60g raw corn
1 pinch of salt
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SUBSTITUTIONS and TIPS:
– Our favorite salad varieties are batavia lettuce, little gem and iceberg lettuce.
– Our favorite avocado varieties for this dressing are Hass, Bacon, Reed, Fuerte e Lula.
– The best olives to be used in this salad are Kalemata and black Moroccan olives (the ones with wrinkly skin).
– The spring onions can be substituted with an equal amount of red onions.
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TIMES, YIELD and INFO:
Makes: 1-2 servings
Preparation time: 15 minutes
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NUTRITIONAL INFO:
Serving Size: entire recipe
Calories: 264kcal
Total Carbohydrate: 42g
Sugars: 18g
Dietary Fiber: 14g
Total Fat: 9g
Saturated Fat: 1.7g
Unsaturated Fat: 7.3g
Vitamin E: 4mg
Vitamin K: 778µg
Calcium: 260mg
Protein: 12g
Sodium: 450mg
Water: 790g
CALORIC RATIO:
58% Carbs
30% Fats
12% Protein
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source
Credit: YouTube
