Free Healthy Recipe - Avocado, Egg and Umeboshi Salad

Dairy free, Low carbohydrate

In ayurvedic cooking a meal must be combine the four flavours: sweet, sour, bitter and salty. Without these four flavours balancing the palate, the internal flame, or agni, will remain unlit preventing digestion and possibly leading to ill health.
This salad is well balanced and delicious. Serve it with toasted grain bread.

Ingredients

Dressing:
½ lime juiced
1 tsp honey

Salad:
½ carrot grated
8 anchovies drained of oil and finely chopped
100 grams snow peas
¼ cup currants
4 free range eggs hard boiled
Method

Combine the dressing ingredients in a small jar.

Wash and dry the rocket leaves and place in a bowl with the carrot, anchovies and snow peas and egg. Toss through most of the dressing reserving some to serve.
Arrange the salad on a platter and top with the avocado and currants. Sprinkle the remaining dressing over the top and serve.

Note: Umeboshi vinegar the brine from the umeboshi plum, a salty pickled plum from Japan. It's available from health food stores and Asian grocers.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: nil
Ready in: 15 mins


Suitable for:
Lunch, Salad
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Nutritional Information - Per Serve
Kj 1104 kj
Calories 264 kcal
Fat 18.8 g
Saturated Fat 4.3 g
Total Carbohydrate 10.5 g
Total Protein 12.6 g
Fibre 2.6 g


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