1cupof bell pepperssweet red peppers and yellow mixed, chopped
1large avocadochopped.
Dressing
2teaspoonof gingerminced
The juice of one lime
½teaspoonof garlic granules or two small garlic clovescrushed
¼teaspoonof sesame seed oil
4tablespoonof extra virgin olive oil
1teaspoonof coconut palm sugar
⅛teaspoonof coconut aminosalternative to soy
a dash of himalayan pink salt
1teaspoonof dried thymeto garnish
Instructions
Arrange all of the veggies in your favourite bowl
Pour a generous amount of dressing over the entire salad and garnish with the dried thyme.
Serve accordingly
**double or triple the batch of dressing if required**
Notes
Make sure the avocados that you are using are soft, not overly soft but just soft to the touch as they will be ready to use straight away
The dressing is optional, if want to make this into a vinaigrette add balsamic vinegar like I did with this Black Bean and Corn Salad
Dried beans are more cost effective but do require cooking, if you want to skip this step use 2 cans of peas instead. Just make sure the peas are in water only and not sodium.
Prep ahead of time by chopping up the vegetables and grating the carrot but don't prep the avocado until you are ready to eat as oxidation darkens them.
If you want to have this salad on the go simply prepare then add to a mason jar and make it portable.