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Caeser salad With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g
With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g
Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g
With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.
With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g
Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.
With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g
Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.
With Baked-Smoked Cashew and Avocado Sauce Lettuce leaves with avocado and olive oil sauce with rye crisps, cherry tomatoes and baked-smoked cashew nuts Rinse the lettuce leaves, dry on a paper towel, tear, put in a bowl and season with sauce, mix well and put on a plate. Wash the cherry tomatoes, cut into halves and put on top of the seasoned salad. Add baked-smoked cashews and rye chips.
Сomposition Lettuce, leaves 150 g Avocado Sauce 90 g Rye Crisps 30 g Cherry Tomatoes 150 g Cashew BRONZO 1 pack Mix everything with a blender Rye Crisps Rye Bread 100 g Garlic, peeled 5 g Vegetable Oil 50 g Dried Paprika 10 g Avocado Sauce Avocado, peeled 120 g Almond Milk 100 g Dijon Mustard 30 g Soy Sauce 15 g Extra Virgin Olive Oil 15 g Garlic, peeled 10 g Parsley, leaves 5 g Sea Salt 2 g Ground Black Pepper 1 g
Cut out the bread crust and slice the crumb. Spray with oil. Stir with paprika and garlic, bake at 280 F (Fahrenheit Temperature) for 7 minutes.