Daikon rolls with avo­cado, spinach, and mango

Yoga Journal - - Live Well -


For a fun al­ter­nate pre­sen­ta­tion, slice daikon cross­wise into thin rounds, then as­sem­ble in the style of mini tacos.

2 limes, juice from 1 (about 2 tbsp), di­vided, 1 cut into wedges 1 tbsp saf­flower oil ½ tsp salt, di­vided 1 daikon radish (ap­prox­i­mately 7 inches long x 3 inches in di­am­e­ter), peeled and very thinly sliced into 16 strips 1 just-ripe avo­cado ¼ cup loosely packed torn basil leaves 2 cups baby spinach, thinly sliced 1 large mango, peeled and cut into thin, 2-inch-long slices ¼ tsp chili pow­der, plus more for sea­son­ing

In a shal­low dish, whisk to­gether 1 tbsp lime juice, oil, and ¼ tsp salt. Sub­merge daikon slices in lime juice mix­ture and mar­i­nate in the re­frig­er­a­tor un­til slices are pli­able, 30–40 min­utes. Re­move daikon and pat dry; re­serve liq­uid.

In a food pro­ces­sor, com­bine avo­cado, basil, 2 tsp lime juice, and re­main­ing ¼ tsp salt and blend un­til mostly smooth (small bits of basil may re­main). Re­frig­er­ate un­til ready to use.

In a bowl, toss spinach with enough re­served liq­uid to lightly coat. Sea­son with salt and freshly ground black pep­per to taste. In a sec­ond bowl, toss mango slices with re­main­ing 1 tsp lime juice and chili pow­der.

Lay daikon slices ver­ti­cally on a cut­ting board. Spread each with a thin layer of avo­cado mix­ture. Di­vide spinach and mango over each. Roll up each daikon strip away from you to cre­ate two bite-size bun­dles. Serve gar­nished with ad­di­tional chili pow­der and lime wedges.

NUTRITIONAL INFO 99 calo­ries per serv­ing, 6 g fat (1 g sat­u­rated), 13 g carbs, 3 g fiber, 2 g pro­tein, 170 mg sodium

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