Free Healthy Recipe - Avocado, Egg and Umeboshi Plum 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.
Umeboshi plum vinegar can be purchased from most good health food stores..

Ingredients

Dressing:

3 tsp avocado oil

½ tsp umeboshi plum vinegar

½ lime juiced

1 tsp honey

1 tsp ginger juice

Salad:

3 cups rocket leaves

½ carrot grated

8 anchovies drained of oil and finely chopped

100 grams snow peas

1 avocado

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

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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