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The Krill Miracle™
Concentrated Omega 3, 6 & 9, Many Times More Powerful
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The Best Years in Life
Healthy Recipes
Avocado Wasabi Salad
Lolo of
VeganYumYum.com writes, "This one is
definitely freakin' delicious." Because of
their high fat content (about 30 grams of
fat, the same amount in a quarter-pound
hamburger), avocados got the nickname
"butter pear." However, the fat in avocados
is monounsaturated fat (MUFA), the good kind
of fat that actually lowers cholesterol
levels and decreases heart disease risk.
WebMD cites a 1996 study by researchers at
the Instituto Mexicano del Seguro Social in
Mexico (Archives of Medical Research, Winter
1996) that found that people who ate
avocados every day for a week experienced an
average 17 percent drop in total blood
cholesterol. Also, according to the Mayo
Clinic, "MUFAs may benefit insulin levels
and blood sugar control, which can be
especially helpful if you have type 2
diabetes."
Ingredients:
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Olive Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas
1 tsp Olive Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Raw Organic Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Sea Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Olive oil
(As
always, use organic content as much as
possible for the healthiest recipe.)
Instructions:
Begin by whisking the dressing
ingredients together, except for the
oil. Whisk until smooth. If your avocado
isn’t super ripe, you may wish to blend
the dressing in a food processor. Slowly
add oil until emulsified and the
dressing is smooth, refrigerate until
ready to use.
Toast your almonds in a dry pan over
medium heat if they are not already
toasted. Set aside.
In the same pan, add 1 tsp of oil and
add broccoli. Sautee over high heat
until the broccoli is beginning to color
in spots and is bright green, but still
tender-crisp. Sprinkle lightly with salt
and set aside.
Add the second teaspoon of oil to the
same pan and add the chickpeas. Reduce
heat to medium-high. Cook the chickpeas
until they are golden on all sides,
using a spatula to loosen them as
necessary, but don’t worry if they stick
a little. Add the wasabi powder, sugar,
and tamari and stir well. Remove from
pan and set aside.
In a large bowl, add your salad greens.
Add the broccoli, 3/4 of the chickpeas,
3/4 of the almonds, and 3/4 of the
carrots. Toss with enough dressing to
coat. Plate the salad, and garnish the
top with the remaining chickpeas,
almonds and carrots. Crack fresh black
pepper over the top. Serve immediately.
If you are serving the salad later, do
not add the dressing until the last
minute.
To return to our list of Healthy Recipes, click HERE.