|10 Min||4 People|
- 30g Dijon mustard
- 30g white balsamic vinegar
- 20g chopped sauerkraut
- 3g coconut sugar
- 1 clove of garlic grated
- Half a small red onion finely diced
- 15g lemon juice
- 140g of spinach (blanched, rinsed and dried)
- 30g olive oil and salt to taste
- 2 scoops Green Shot
Start by mixing the Dijon, white balsamic, Green Shot, sauerkraut , coconut sugar, garlic, red onion, and lemon juice, in a bowl.
Whisk until combined and thickened. Meanwhile, roughly chop up the spinach and add it to the bowl, along with the olive oil and stir into the mix.
Season to taste and serve.