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Lemon & Avocado Butter Lettuce Salad
by Russell James

 

 
Butter Lettuce is also called Bibb Lettuce or Boston Lettuce. You may be lucky enough to find it still as a whole head, or just as the leaves. Either works.

If you can’t find either then romaine works really nicely too.

This is a filling and simple salad that is easy to present beautifully and can be made smaller if desired for a first course of a larger meal.

Serves 2

2 heads butter lettuce
1 avocado
2 nori sheets
1/4 cup pine nuts
1/2 cup baby tomatoes

Dressing

1 cup cashews, soaked 20 minutes
1/2 cup water
1 clove garlic
1 teaspoon onion powder
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
2 teaspoons nutritional yeast (optional)

- Blend all ingredients together in a high-speed blender.
- Chill until ready to use.

Quick Parmesan Cheese

1/4 cup macadamias
2 tablespoons nutritional yeast
1/4 teaspoon salt

- Use a Microplane to grate the macadamias into a bowl.
- Add the nutritional yeast and salt, and then mix thoroughly.

Assembly

- Cut the leaves from the stalk of the butter lettuce.
- Toss in the desired amount of dressing and then rearrange the leaves on the plate so they go from biggest to smallest, as they did when they were part of the original lettuce.
- Cut half of an avocado into a fan and place on the plate just to the side of the butter lettuce.
- Crush a dry nori sheet with your hands and sprinkle the lettuce with it.
- Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a sprinkle of the quick parmesan cheese and the pine nuts.

Recipe to be featured in the Summer Edition of GetFresh! Magazine

For more visit www.TheRawChef.com.

 

 

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About the Cook


Born in the south of England Russell spent most of his teens and early to mid 20s working in various jobs such as fast food restaurants, manager in a supermarket and as a driving instructor.

It wasn’t until the age of 28 in 2004 when he was in Koh Samui, Thailand, doing a fast to clear up the skin problem that had developed during his time at the fast food restaurant that he discovered raw food.

He quickly got excited about the vibrancy and creativity of raw foods and the health benefits they bring. Spurred on by the fact that he’d never heard of raw food and with a desire to bring it into mainstream awareness in a way that is fun and modern, he set about following his passion, at first as a hobby.

Whilst posting pictures of his food on his blog people started to notice and comment on how great his food looked. Russell discovered techniques and a natural ability to create beautiful raw recipes from widely available ingredients and started teaching people in his local area. News spread and Russell soon found himself teaching people from all over the UK and even people from other countries in Europe and the US, who would travel to come and be taught by him.

It quickly became clear to Russell that his passion was to bring raw foods to anyone that was excited about it and needed the technical knowledge to make it work.

 

For more visit www.TheRawChef.com.

 

 

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