Thai Salad Stuffed Avocado
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 1 avocado
  • 1 small carrot, julienned
  • ½ cup cucumber, julienned
  • ½ cup pea shoots
  • ¼ - ½ cup cooked brown rice (or other whole grain)
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon green onion, sliced thinly
  • Spicy Peanut Dressing
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon water
  • 1 tablespoon lime juice, from ½ lime (or lemon juice)
  • ½ teaspoon hot sauce
  • ¼ teaspoon tamari (or soy sauce)
  • ⅛ teaspoon fresh ginger, peeled and minced
DIRECTIONS:
  1. Mix all the dressing ingredients together and set aside. Cut all the vegetables and have everything ready before slicing the avocados, they will slowly start to brown once they are opened so it is best to leave them until last.
  2. Cut the avocado in half and twist apart. Remove the pit and use a large, narrow spoon to scoop out each half of the flesh. Discard the skins and place the avocado halves down, cut side facing up. Spoon in the rice, top with the dressing then stack the vegetables on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/thai-salad-stuffed-avocado/