Matcha vinaigrette

A soft green dressing for winter salads. Dissolve the matcha in the lemon before the oil, or it stays grainy.

3 min · 1 salad for 2

Ingredients

• 1 g matcha
• 1 tbsp lemon juice — or rice vinegar
• 1 tsp honey
• 1 pinch of salt
• 3 tbsp olive oil
• Baby leaves, avocado, cucumber, edamame

Method

1. Sift the matcha into a small bowl and dissolve it in the lemon juice.
2. Add the honey and salt, and stir.
3. Drizzle in the olive oil while whisking, until smooth.
4. Pour over the salad just before serving. It keeps two days in the fridge, in a closed jar.

Choose your pouch →Matcha & raspberry Yule log →