Ingredients

The following ingredients have 4 Servings
  • 1 cup of cooked pigeon/gungo peas (or 2 cans drained)
  • 1 large carrot (grated)
  • 3 scallions (sliced)
  • 1 cup of bell peppers (sweet red peppers and yellow mixed, chopped)
  • 1 large avocado (chopped.)
  • 2 tsp of ginger (minced)
  • The juice of one lime
  • ½ tsp of garlic granules or two small garlic cloves (crushed)
  • ¼ tsp of sesame seed oil
  • 4 tbsp of extra virgin olive oil
  • 1 tsp of coconut palm sugar
  • ⅛ tsp of coconut aminos (alternative to soy)
  • a dash of himalayan pink salt
  • 1 tsp of dried thyme (to garnish)

Instruction

  • 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**