Serves 2
Preparation Time: 10 Minutes
A simple vibrant salad, easy to assemble and delicious served on its own as a light meal or as an accompaniment to seafood, feta or pan fried tofu.
Ingredients
- 30g mixed sea vegetables
- Two large handfuls of rocket leaves
- 1 ripe avocado
- 1 orange, peeled
- 1⁄2 red onion, diced
- Handful of sprouted seeds (alfalfa, mung bean etc.)
Dressing
- 1 tbsp white miso paste
- 1⁄2 tsp grated root ginger
- 1 tbsp sugar or xylitol
- 3 tbsp mirin
- Juice of 1 lemon
- 1 tbsp sesame oil
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
- Mix all the dressing ingredients together, season to taste and set aside
- Soak the sea vegatables in water according to the packet instructions
- Place the rocket in a bowl with the sea vegatables. Drizzle over a little of the dressing and toss gently.
- Divide the leaves between two plates. Thinly slice the avocado and arrange the slices on top.
- Cut the orange into thin slices then cut into quarters. Scatter the orange, red onion and sprouted seeds on top of the salad.
- Drizzle over additional dressing just before serving.
NUTRITIONAL INFORMATION PER SERVING:
322kcal, fat 24.3g (of which saturates 4.1g), carbohydrates 16.6g (of which sugars 13.7g), protein 8.6g
