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Wednesday, April 27, 2016

Yogic Green Salad





This salad was inspired by my Kundalini Yoga teacher, the lovely Odette. In preparation for a special early morning practice recently, Odette encouraged us to try a 24 hour ‘green foods’ detox. As she was describing a suggested meal of peas and avocado, all I could think was ‘yum’. And here it is…


enough for 1
2 handfuls frozen or freshly podded peas
1 avocado
1 lime
1 handful pistachios (optional)

1. Heat a little extra virgin olive oil in a small pan on a medium high heat. Add peas and stir fry for a few minutes until they’re hot. If using frozen just pop them straight in the pan from the freezer.

2. Place warm peas in a bowl. Top with scoops of avocado and a splash of lime juice. Season with salt and pepper.

3. Serve with pistachios on top (if using).

Variations

different veg - use chopped asparagus, green beans, broccoli or podded broad beans.

more veg – serve with a handful of baby spinach, mint, flat leaf parsley or basil leaves.

carnivore - it won’t exactly be a yogic detox salad but feel free to fry some chopped bacon, sliced chorizo or chicken thigh fillets before cooking the peas.

nut-free – just skip the pistachios or serve with the herbs suggested above.

more substantial / carb lovers – again this will take it outside the realms of a ‘yogic’ salad but you could serve with crusty bread and butter or toss in some cooked quinoa, brown rice or other cooked grains.


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