30 min
4
servings
Ingredients
6
raspberry hibiscus tea bags
1/2
cup
boiling water
2
Tbsp
shallot
(minced)
1
Tbsp
rice vinegar
2
Tbsp
honey
1/2
tsp
salt
dash pepper
1/2
cup
light oil
6
cup
mesclun greens
1/2
cup
carrot
(julienned or grated)
1
cup
strawberries
(sliced thin)
1
cup
avocado
(sliced or cubed)
1/2
cup
almonds
(sliced, toasted)
Prep Time:
30 min
Cooking Time:
0 minutes
Total Time:
30 min
Instructions
Put the tea bags in a medium bowl. Pour the water over the bags and allow to steep for 5 minutes. Squeeze the tea bags one at a time, squeezing over the bowl before discarding them. Let the tea concentrate cool.
In a blender, combine the cooled tea, shallot, vinegar, honey, salt and pepper. Process, then slowly add in the oil and blend until emulsified. Refrigerate until ready to use.
On a platter or individual serving plates, create a colorful arrangement of mesclun greens, carrots, strawberries and avocado; top with a sprinkle of almonds. Add desired amount of hibiscus dressing and enjoy with a sparkling cucumber mint cooler.