Organic Amazonian Nutriblend™ Chicory SaladShare Pin It Print This Recipe
Vitamin E and Omega Vegan Lunch.
The Organic Amazonian Nutriblend™ allows you to have a high daily intake of plant-based vitamin E and omega 3.
Chicories, sprouted grains, garlic, lemon, pear and Amazonian Nutriblend™ make for a perfect balance of citrus and nutty flavors.
2 Heads Chicories
1 ea Pear, cut in small pieces
1/8 Cup Toasted Hazelnuts
1/4 Cup Sprouted Grains
Juice of 1 lemon
3 Tablespoons La Tourangelle Organic Amazonian Nutriblend™
1 Clove of Garlic
1 Teaspoon of Salt
Fresh Cracked Pepper
Cut and clean the chickories, place in cold water. Place them on a kitchen towel to dry.
Toast the hazelnuts in a 350 degree till golden brown. Let cool.
In a small bowl, place the lemon juice and lemon zest.
Grab a fork and put the garlic clove on it.
Use this garlic on the fork as your stirring device. Slowly start adding the La Tourangelle Amazonian Nutriblend™ to the lemon juice.
Add salt to taste. Dispose of the garlic. In a larger bowl, mix chicories, pear, toasted hazelnuts and sprouted grains.
Add the lemon vinaigrette around the sides of bowl and a pinch of salt. Mix gently.
Place on a platter, crack black pepper across the top and enjoy.