Buddha salad with dragon fruit dressing

Prep. Time: 10 min - Cook Time: 20 min - Total Time: 30 min - Yield: 3 servings

Ingredients

Salad:

  • 1 carrot, peeled

  • 1 can chickpeas, rinsed and drained

  • 1 zucchini, julienned

  • 1 avocado, wedges

  • 3 cups broccoli, sliced into smaller florets

  • 2 cups bean sprouts, washed

  • 1 cup cherry tomatoes, half sliced

  • 1 cup arugula leaves, washed

  • 2 tbsp. olive oil

  • 1 tbsp. sesame oil

  • 2 tbsp. soya sauce

  • Chili flakes

  • ½ tsp. sweet chili

  • ½ l water

Dressing:

  • 1 cup mayonnaise

  • 1/2 lime, juiced

  • 1 tsp. dragon fruit powder

  • 1 tbsp. black seeds

Instructions

  1. Preheat the oven 180°C.

  2. With a spiral slicer make noodles form out of the carrot.

  3. Pat the chickpeas with a paper towel and gently toss them with olive oil and salt.

  4. Spray baking sheet with nonstick spray. Place zucchini juliennes on baking sheet in a single layer and spread with olive oil and a pinch of salt and chili flakes. Place the chickpeas in the layer and let them broil for 20 minutes.

  5. Retire the chickpeas and sprinkle them with sweet chili and chili flakes.

  6. Bring the water to a boil over medium to high heat. Add the bean sprouts. Let cook for 5 minutes and drain.

  7. In a large frying pan on a high heat, add the sesame oil and 1 tbsp. soya sauce. Add the carrots and bean sprouts and cook for 5 minutes. Sprinkle them with the sesame seeds.

  8. Steam broccoli with salt for 10 minutes.

  9. Drizzle the tomatoes and broccoli florets with oil and salt

  10. Serve right away and enjoy :)

Natalia Rojas