Tuesday, June 26, 2012

Pea Shoot, Avocado and Chick Pea Salad


This salad is a modified version of what is in one of my favorite cookbooks - "Clean Start".  They lightly cook some of these veggies in the salad and serve it warm, but I really liked it like this raw and I had daikon radishes available and not regular radishes.

Dressing
1 Tablespoon olive oil
1 Tablespoon rice wine vinegar
2 Tablespoons orange juice
1 Tablespoon lime juice
1 Tablespoon fresh chopped dill
1/16 teaspoon Xanthan gum

Salad
2 cups pea shoots - chop in a few big pieces to make it easier to eat
1/2 red onion, diced

1/2 cup diced daikon radish
1 carrot, diced
1/2 cup sliced snow peas

2 avocados, diced
1 cup cooked chick peas

Mix the dressing first and let it sit while you assemble the rest of the salad.  Mix all the salad ingredients together and put in large salad bowls to serve.  I put the dressing on the salad in the serving bowls and any leftover salad can be stored in the fridge with the dressing on the side.

For non-vegetarians that are looking for this to be a salad meal, you can put some chopped cold grilled chicken on top as we did last night for dinner.



2 comments:

Shell said...

That looks so good! I love chickpeas!

I Believe in Miracles said...

YUM!