Pumpkin-kale salad with mustard yog dressing
Ready in 20m+40m oven
Serves 1
Make use of seasonal ingredients with this autumn salad topped with a delicious mustard-yog dressing
Ingredients
Instructions
Serves 2 | prep time 10 min | freezer time 2 hours or more
- Cut the banana into pieces about 2-3 cm thick. Put them (airtight) in the freezer for at least 2 hours. Also weigh the right amount of strawberries and raspberries and put them into the freezer.
- Put the frozen fruit, Abbot Kinney’s Coco Daily Delight Natural and almond milk into a blender and pulse until silky and smooth. If needed, add more almond milk.
- Spoon out little balls from the watermelon. If you don’t have a special spoon, you can also scoop with a teaspoon.
- Pour and divide the smoothie into two bowls. Add some granola and dress with fresh strawberry slices and watermelon balls.
- Because we love our yog, we drizzled some extra on top of the smoothie with a little spoon.
