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Zyleone - Russian Low Fat Vegan Appetizer

Veggie.Lover's picture
Ingredients
  Ground almonds 2 Ounce (50 Gram)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Cucumber 3 Ounce, peeled and roughly chopped (75 Gram)
  Sunflower oil 15 Milliliter (1 Tablespoon)
  Diced fennel 8 Ounce (225 Gram)
  Pear 10 Ounce (275 Gram, Use 1 Large Or 2 Small Ones)
  Toasted flaked almonds 1⁄2 Ounce (15 Gram, To Garnish)
  Fennel fronds 4 (To Garnish)
Directions

MAKING
1.In a liquidizer, grinder or blender, put almonds, vinegar and cucumber and blend well.
2.Gradually add oil drop by drop similar to mayonnaise recipe.
3.Cut the pear into small pieces.
4.Mix pear with fennel and stir the mixture in the dressing.
Refrigerate.

SERVING
5.Serve garnished with toasted almonds and fennel fronds.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pear
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes

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