Dilmah Super Immune Salad
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Erwan De Kerouara – Overall Winner from The Immunity inspired by tea challenge
- Sub Category Name
Food
Salads & Dressings
- Recipe Source Name
Immunity Inspired by Tea Recipes
- Festivities Name
Autumn
Spring
Summer
Winter
Ingredients
Jasmine Infused Cashew Cheese
- Cashew Nuts
- Aquafaba (liquid from canned chickpeas)
- Sea Moss Gel
- Nutritional Yeast
- Dilmah’s Green Tea with Jasmine Flowers
- Coconut Oil
- Sea Salt
- Garlic Powder
- Capsule of Acidophilus (probiotic)
Salad
- Fresh Kale
- 4-5 Cloves of Garlic, chopped
- Blue Spirulina Vinaigrette (apple cider vinegar + coconut aminos + extra virgin olive oil + cayenne pepper + Blue Spirulina)
- Juice of a Lemon
- 2-3 tbsp Nutritional Yeast
- Pinch of Turmeric
- Black Pepper to taste
- Salt to taste
- Half a Red Pepper, de-seeded
- Avocado, sliced
Garnish
- Tuiles of Passionfruit, Coconut and Dilmah Earl Grey Tea (layer the remaining waste of the coconut Earl Grey and passionfruit cordial used for the tea wine on a baking sheet and dehydrate at 65 degrees for 12 hours. Once cooled and firm, fashion into tuiles).
Methods and Directions
- Add fresh kale, garlic, Blue Spirulina Vinaigrette, lemon juice, nutritional yeast, turmeric, salt and pepper into a large bowl.
- Wash your hands and massage the kale. This allows you to assimilate all your ingredients together and make the kale a lot softer/smoother.
- Serve into individual salad bowls and top with sliced avocado, red peppers and the tea-infused cashew cheese.
- To finish garnishing the salad, add some tuiles for crunch. Enjoy and Bon Appetite!
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
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