This salad was inspired by my Kundalini Yoga teacher, the lovely Odette. In preparation for a special early morning practice recently, Odette encouraged us to try a 24 hour ‘green foods’ detox. As she was describing a suggested meal of peas and avocado, all I could think was ‘yum’. And here it is…
Yogic Green Salad
Ingredients
- 4 handfuls frozen peas (or freshly podded)
- 2 avocado
- 2 limes
- 2 handfuls pistachios optional
Instructions
- Heat a little extra virgin olive oil in a small pan on a medium high heat. Add peas and stir fry for a few minutes until they’re hot. If using frozen just pop them straight in the pan from the freezer.
- Place warm peas in a bowl. Top with scoops of avocado and a splash of lime juice. Season with salt and pepper.
- Serve with pistachios on top (if using).
Variations
different veg – use chopped asparagus, green beans, broccoli or podded broad beans.
more veg – serve with a handful of baby spinach/salad leaves, mint, flat leaf parsley or basil leaves.
carnivore – it won’t exactly be a yogic detox salad but feel free to fry some chopped bacon, sliced chorizo or chicken thigh fillets before cooking the peas.
nut-free – just skip the pistachios or serve with the herbs suggested above.
more substantial / carb lovers – again this will take it outside the realms of a ‘yogic’ salad but you could serve with crusty bread and butter or toss in some cooked quinoa, brown rice, rice noodles or other cooked grains.
Waste Avoidance Strategy
peas – if using frozen just keep them in the freezer, fresh peas can also be frozen.
avocado – use for another meal. Doesn’t freeze well.
lime – will keep in a plastic bag in the fridge for months.
pistachios – keep in the pantry.
Prepare Ahead
Not ideal because the avocado will go brown. Leftovers will keep in the fridge for 2 weeks or can be frozen.
Add to my Old Favourite Recipes
This is not a combination I would have thought of. Loved it. I used half peas and half beans to reduce the carbs a bit.
Love it Leonie!
I really enjoyed the simplicity of this and the bright green color made my day! As a pistachio fan, I now have another way to eat them as well as using up avocado without having to spread on toast 🙂 -Ellen
So glad you enjoyed Ellen!
Yum! This salad has several of my favorite ingredients. I might even be able to get my husband to accept the avocado, because he’s been eating them without complaining lately. I think I’d like it better using broccoli (from a nutritional standpoint), but would definitely try the original first. I’m looking at using this to expand my lunch repertoire.
It’s a good one for lunches Susan. And great with a boiled or poached egg if you want to make it more satisfying
Made this for lunch today and I really enjoyed it, except for the first egg I tried to poach – half the shell filled with egg landed in the water… I put lettuce in the bottom of our bowls, and made a lime juice/olive oil dressing to tame the lime juice for my husband’s tastes. The flavor combination was very peaceful to me. I haven’t found many recipes like that. So for me this is a keeper.
yay Susan!
Just made this for the second time and it’s delicious! Avocado is my absolute favourite food so this is a very good meal for me 🙂 The pistachios add a delicious crunch and I love that I feel good after eating it. Yum!
Awesome Hayley!