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Elevated Wellness salad
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5 from 2 votes

Assiette Verte au Curry

Balanced fats, fiber-rich greens, and warming spice for quiet, lasting nourishment. This dish is vegan, but feel free to add a soft boiled egg to make it even more extra. Or, to keep it vegan, add a square of poached tofu!
Total Time20 minutes
Course: dinner, lunch, Salad
Cuisine: French
Keyword: plant-forward, refined, vegetarian, vibrant
Servings: 4
Calories: 500kcal

Ingredients

Vinaigrette

  • 50 g white balsamic vinegar
  • 60 g olive oil
  • 60 g aquafaba or unsweetened cashew milk
  • 20 g Tabasco® green jalapeño sauce
  • 10 g Madras curry powder
  • 1 t Dijon mustard optional
  • fine salt, to taste

Plate & Garnish

  • 200 g green peas (fresh or frozen, blanched)
  • Zest of 1 lime
  • cilantro (to taste), roughly chopped
  • 1 bunch green onions, thinly sliced
  • ½ Hass avocado, thinly sliced
  • 8 wheat or corn tortillas
  • Olive oil, for brushing tortillas
  • Fine salt & Guérande or Maldon salt, to finish
  • soft boiled eggs or poached tofu optional

Instructions

  • Prepare the Dressing

    In a bowl or blender, whisk or blend together the white balsamic vinegar, olive oil, aquafaba (or cashew milk), Tabasco® green jalapeño, curry powder, and Dijon (if using).Season lightly with fine salt. The dressing should be creamy, bright, and gently spiced.

  • Crisp the Tortillas

    Preheat oven to 375°F (190°C).Brush tortillas lightly with olive oil and bake directly on the rack or a sheet pan for 8–10 minutes, turning once, until golden and crisp. Cool slightly, then break into shards.

  • Prepare the Greens

    Blanch peas briefly in salted boiling water until just tender and bright green. Drain and cool. Toss peas gently with lime zest, cilantro, and spring onions. Season lightly with fine salt.

  • Assemble the Plate

    Arrange the pea mixture on a serving platter. Fan avocado slices over the top. Drizzle generously with the dressing. Finish with tortilla shards and a light sprinkle of Guérande sea salt.
  • Optional Egg
    To make a soft-boiled egg: Place the egg in boiling water for 7 minutes. Once cooked, drain it and plunge it into ice water. Peel and place on top of the avocado then finish with dressing, tortillas and salt.

Notes

  • Layer rather than toss—let each element remain distinct.
  • Serve slightly warm or at room temperature.
  • Ideal as a shared plate, light main, or elegant starter.