Vegan Salads
By Chef Nishantha Paranavithanage
Ingredients
Baby romaine (cut into thicker strips) 80 gms
Rice paper sheet 05 gms
Toasted walnut 05 gms
Chopped Chives 02 gms
Avocado Dressing 60 ml
Pitted avocado 60 gms
Water 125 ml
Raw cashew nuts(soaked overnight) 30 gms
Lemon juice 30 ml
Olive oil 80 ml
Cider vinegar 03 tsp
02 cloves Garlic
To taste add salt and cracked black pepper
Method
Blend the Avocado, cashew nuts, and garlic in water, and add cider vinegar and olive oil. Season with salt, pepper, and lemon juice. Store in the fridge until use.
Mix the strips of romaine in the dressing and place them in a deep bowl. Garnish with rice crackers, chives, and toasted walnut.
Quinoa Rainbow Salad
Ingredients
Tri color Quinoa(soaked) 60 gms
Water 120 ml
Chickpea (Boiled) 30 gms
Pomegranate 20 gms
Avocado 40 gms
Baby Spinach 10 gms
Kale 10 gms
Grapeseed dressing 60 ml
To taste add sea salt and cracked pepper
01 sheet of the rice paper roll (Garnish)
Grape seed oil dressing
Grapeseed oil 60 ml
Lemon juice10 ml
To taste add sea salt fine
01 stem Fresh Tarragon leaves
Method
Rinse the quinoa under running water and boil for 10 -15 minutes. Place in the fridge for cooling.
Toss with chickpea, pomegranate, baby spinach and kale, add diced avocado and toss over the grape seed dressing. Adjust the seasoning. Serve over crispy rice paper bowl.
Grape seed dressing
Mix the lemon juice and the oil in a bowl, add lemon juice and season with salt and pepper
