Easy As Avocado Salad

This recipe is super easy to whip up when you are short on time for a quick, healthy lunch that’s full of flavour, fibre and healthy fats.  Avocado is just delicious especially when combined with the fresh flavours of coriander, ginger and lime.

 

You will need:

2 baby bok choy

½ – ¾ cup cooked brown rice

½ carrot, peeled, shredded, julienned or coarsely grated

¼ cup chopped roasted peanuts

½ red capsicum, de-seeded, thinly sliced or diced

½ firm-ripe avocado, peeled, diced

¼ cup chopped coriander or flat-leaf parsley

Dressing

1 tablespoon tamari (gluten free option) or normal soy sauce

2 teaspoons freshly squeezed lime or lemon juice

1 teaspoon sesame oil

2 teaspoons rice vinegar or apple cider vinegar

1 teaspoon sweet chilli sauce

½ teaspoon finely grated ginger

How to make Avocado Salad:

• Trim the bottom 1-2cm off the stalk of the baby bok choy and discard. Wash the bok choy well, then finely slice the remaining stem and leaves. Toss with remaining salad ingredients.

• Mix all dressing ingredients together.

• Toss salad with dressing just before serving.

Serves 1

Prep time: 10 minutes