Thai Salad Stuffed Avocado

Topping a salad off with avocado always makes it better, flipping it around and using a whole half of the buttery fruit as a base to build upon is a good way to mix it up. When it comes to eating seasonally, a salad can be appropriate and satisfying even during the winter months if it has enough substance. Here, the avocado, brown rice and creamy peanut sauce add lots of fiber, complex carbs and healthy fats to weigh down the vegetables, but the Thai inspired flavours keep it light and refreshing.Pea shoots, cucumber and cilantro are items I turn to when I want something to taste really fresh and clean. They are all good sources of several antioxidants, vitamins and minerals and they help with hydration and detoxification. Carrots add in some crunch and vibrant colour whereas green onion adds a mild onion flavour.Brown rice is a really easy to digest whole grain with a delicate, nutty flavour. Brown basmati or jasmine rice is becoming more widely available as more people move away from refined carbs like white rice to their original, more fiber filled source. Both of these varieties have a more complex aroma and stronger flavour, which makes them a good option to try if the regular gets boring. I like to make a big pot of rice at the start of the week and store it in the fridge, then there is always some on hand to add to salads and other dishes without all the prep time.Peanut butter is easy to turn into a creamy dressing with just a few other ingredients. Tamari or soy sauce adds some salt, lemon or lime juice adds some acidity, hot sauce adds some spice and ginger adds some exotic flair.