2019-02-01_Australian_Yoga_Journal

76

february/march 2019

yogajournal.com.au

SERVES 8

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

1/2 tsp salt, divided

1 daikon radish (approximately 12cm long x 6cm in

diameter), peeled and very thinly

sliced into 16 strips

1 just-ripe avocado

1/4 cup loosely packed torn basil leaves

2 cups baby spinach, thinly sliced

1 large mango, peeled and cut into thin,

4cm-long slices

1/4 tsp chilli powder, plus more for seasoning

Daikon (white radish) rolls with avocado, spinach, and mango

In a shallow dish, whisk together 1 tbsp lime juice, oil, and 1/4 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 1/4 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 chilli 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 chilli powder and lime wedges.

NUTRITIONAL INFO 99 calories per serving, 6 g fat (1 g saturated), 13 g

carbs, 3 g fibre, 2 g protein, 170 mg sodium