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
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.
Prep time: 10 minutes