New Recipe - Salad with Sauce Florentine


Salad (serves two)

  • ½ courgette/zucchino or ½ cucumber
  • ½ red bell pepper
  • 3 medium size tomatoes
  • 2 pieces (halves) of dried tomatoes
  • 1 avocado
  • ½ white or blue onion
  • 1 Tbsp lemon juice
  • 1 Tbsp linseed or olive oil
  • galangal*
  • garlic powder
  • salt, pepper to taste
  • *Doctor Heldt´s tip for those who have problems digesting raw onions: season with galangal! Start with a small quantity, if you never had it. Galangal tastes nice, a little bit like cucumber.

Sauce Florentine … the best sauce ever!

  • 2 Tbsp almond butter (I took blanched almond butter from the organic supermarket)
  • 2 – 4 Tbsp linseed oil
  • 2 – 3 Tbsp water
  • 1 Tbsp juice of a fresh lemon
  • 1 – 2 Tbsp vinegar (Balsamico or apple cidre)
  • salt, pepper to taste
  • garnish with chopped chives, parsley or basil leaves


  • Soak the dried tomatoes in a cup of water for half an hour.
  • Wash the courgette, the bell pepper and the tomatoes.
  • Half the courgette, cut the two halves lengthwise and slice them thin with the mandoline, with a potato peeler or with a knife.
  • Cut the bell pepper, the tomatoes, the onion and the avocado in small pieces. Put everything into a bowl.
  • Pour the lemon juice and the oil over it. Season with galangal, garlic powder, salt and pepper. Mix everything.
  • Sauce
  • Whisk almond butter, linseed oil, water and the fresh lemon juice until it gets the texture of a light mayonnaise.
  • Season with salt and pepper and decorate with chive, persil or basil leaves. Serve and enjoy!

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