Bowl with Broccoli Rice, Avocado and Edamame

Ingredients

• 20 g mixed salad greens (1 handful)
• 5 g pea shoots (½ handful)
• 20 g arugula (1 handful)
• 0.5 cucumber
• 120 g frozen peas (thawed)
• Salt
• 100 g Yogurt (3.5% fat)
• 1 tsp dried mint
• 2 tbsp Apple cider vinegar
• 3 tbsp Lemon juice
• Pepper
• Cayenne pepper
• 1 tsp flaxseed oil
• 200 g frozen edamame (thawed)
• 150 g broccoli (¼ head)
• 2 Avocados

Instructions

1. 1.

   Clean, wash and dry the salad leaves, pea shoots and arugula. Peel and rinse the cucumber, cut into ~10 cm long pieces, halve them lengthwise and shave thin strips with a vegetable peeler.

2. 2.

   Cook the peas in boiling salted water for about 3 minutes, drain, shock in cold water, then blend with yogurt and mint until smooth. Season with vinegar, 2 tbsp lemon juice, salt, pepper and cayenne pepper; dilute with a little water if desired and taste. Transfer to a bowl and drizzle with flaxseed oil.

3. 3.

   Cook the edamame in boiling salted water for about 4 minutes, drain, shock and let dry. Clean, wash and finely grate the broccoli using a food processor or grater. Halve the avocados, remove pits, brush the flesh with remaining lemon juice and season with pepper.

4. 4.

   Arrange the salad leaves and arugula on bowls. Top with cucumber strips, edamame and broccoli rice. Place one avocado half on each bowl and drizzle some pea dressing over it; serve the rest of the dressing separately.