Ingredients: (serves 1)
– dice 1/2 ripe avocado.
– finely slice 1/4 red bell pepper.
– generous handful of lightly steamed spinach.
– 6 or 8 small brown field muschrooms roughly sliced.
– small piece of fresh ginger finly chopped.
– coconut oil.
– juice of 1/2 lime.
– salt to taste.
– tsp cracked pepper.
– 2 tbsp of sauerkraut.
How To Make:
Boil a kettle of water. Wash and then roughly slice spinach.
Pour boiling water in to a bowl or saucepan and add the spinach. Leave for 10 secs, don’t let the spinach cook.
Drain off water, add a generous pinch of salt to spinach and leave to cool.
Remove seed of avocado and score avocado into squares. Fill seed cavity with juice of 1/2 a lime. Add a pinch of salt, then remove avocado flesh and lime juice with a spoon into a serving bowl.
Add cooled spinach and top with sliced bell papper and sauerkraut.
Heat three heaped tbsp of coconut oil in a deep pan, cook pappadams in hot coconut oil. Allow the pappadams to curl up at the edges to create a bowl shape – don’t flatten them, and don’t let them roll up. Place cooked pappadams on side plate to cool.
Melt 1 tbsp of coconut oil in frying pan and add sliced mushrooms, chopped ginger and tsp of cracked pepper. Quickly fry mushrooms till they soak up coconut oil, mushrooms should be just warmed not cooked. Add mushrooms to rest of salad and mix all ingredients.
Fill each taco ‘bowl’ with the salad and serve!
You can add a dash of plain greek yogurt for extra zing.