Chop chop salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Prep Time: | 20 minutes |
Ingredients
- 1 x 75 g, punnet woolworths micro vegetables
- 5 potatoes, peeled and skins shallow-fried until crispy
- sea salt and freshly ground black pepper, to taste
- 3 tbsp papaya seeds
- 1 red onion, finely chopped
- 1/2 asian rice vinegar
- 1/4 olive oil
- 1 tbsp honey
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- salt, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Toss the vegetable leaves and micro vegetables.
- To make the dressing, place all the ingredients into a blender and blitz for a few seconds. Pour over the salad.
- Garnish with the fried potato skins and season to taste
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