In ayurvedic cooking a meal must be combine the four flavours: sweet, sour, bitter and salty. Without these four flavours balancing the palate, the internal flame, or agni, will remain unlit preventing digestion and possibly leading to ill health.
This salad is well balanced and delicious. Serve it with toasted grain bread.
Umeboshi plum vinegar can be purchased from most good health food stores..
Combine the dressing ingredients in a small jar.
Wash and dry the rocket leaves and place in a bowl with the carrot, anchovies and snow peas and egg. Toss through most of the dressing reserving some to serve.
Arrange the salad on a platter and top with the avocado and currants. Sprinkle the remaining dressing over the top and serve.
Note: Umeboshi vinegar the brine from the umeboshi plum, a salty pickled plum from Japan. It's available from health food stores and Asian grocers.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | nil |
| Ready in: | 15 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1104 kj |
| Calories | 264 kcal |
| Fat | 18.8 g |
| Saturated Fat | 4.3 g |
| Total Carbohydrate | 10.5 g |
| Total Protein | 12.6 g |
| Fibre | 2.6 g |
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