Description
Air and juicy vegetable salad, unique flavor infused dried seaweed and ginger-soy sauce. Vegetables just amazing played some new, vibrant flavors. And the slices of avocado, sesame seeds and almonds make the dish quite hearty, it is possible to replace a full dinner. Created this salad chef Allen Tran for team USA athletes preparing for the Winter Olympics in Sochi. He gives organisms the energy needed for skiers, snowboarders or simply after a busy day.
Ingredients
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Almonds
50 g
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Sauce-marinade
1 Tbsp
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Vinegar
1 Tbsp
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Sesame oil
2 Tbsp
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Olive oil
2 Tbsp
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Honey
1 Tbsp
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Garlic
1 tooth
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Ginger
1 tsp
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Soy sauce
1 Tbsp
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Lettuce
150 g
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Parsley
0.5 coup
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Carrots
150 g
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Cucumber
150 g
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Algae
9 g
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Sesame
2 tsp
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Avocado
1 piece
Cooking
Pour the almonds on a baking tray lined with baking paper, and bake in a preheated 170 degree oven for 5 minutes. In a bowl pour 1 tbsp of sauce-Teriyaki marinade sauce TM Kikkoman. Add nuts, mix well, transfer to a baking paper.
Return to the oven and bake another 10 minutes. Remove and cool completely. These nuts can be prepared in advance. They are perfectly stored in an airtight container for weeks. Only suggest to do then more nuts because they are so tasty that it is tempting to eat.
For the sauce combine the rice vinegar, sesame and olive oil, honey, minced garlic and ginger, soy sauce TM Kikkoman.
Mix well. You can put all the ingredients in a jar, close tightly and shake vigorously.
To pick lettuce parsley in bowl.
Add thinly sliced carrots
And the cucumbers.
Cut into strips leaves of algae.
And add with nuts to vegetables.
Mix and fill with sauce.
Put in the plate, on top place three slices of avocado and sprinkle with pre-fried on a dry pan sesame seeds.
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