Hi Guys. I have to say that today is a perfect day for a perfect day right? And
also the day for my next dish for you, which is really nice and tasty. I’m
always trying to put interesting ingredients together and make unusual
meals. I hope and believe that this combination will get your attention.
100g girolle mushrooms
1 small soft avocado
1 pickled red beetroot
1 small iceberg baby lettuce
70g coconut yogurt
1 spoon of French mustard
1 or 2 tbsp of dark agave syrup
20ml of coconut milk
1 large pinch of dry wild garlic
½ tbsp of olive oil
salt and pepper
So this salad has 3 steps:
Number one, clean the mushrooms and put them into a gastro tray with olive
oil, lemon zest and lemon juice. Just give the lemon a squeeze and add some
salt and pepper. Roast for around 30min at 180C in the oven.
Remove the skin and seed from the avocado, put it into the large salad bowl
and crush it by hand or fork. Add the wild garlic and mix them together. You
can also slice or dice the beetroot, add that, and mix in. Lastly add the iceberg
baby lettuce and plate it your way.
In a small bowl put the yogurt with mustard and milk together and whisk it
till it reaches a nice smooth consistency.