- 2 tbsp sesame seeds
- 1 tbsp reduced-sodium soy sauce
- 2 carrots
- 1 bunch radishes
- 1 bulb fennel
- 1 avocado
- 2 cup arugula or fresh herbs
- 2 tbsp olive oil
- 1 Ground black pepper to taste
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Put the sesame seeds in a small bowl and stir in soy sauce. Let sit for at least 15 minutes, or until the soy sauce has been almost totally absorbed.
3. Spread the marinated sesame seeds over the prepared baking sheet. Bake for 6 to 10 minutes. Check the seeds frequently to avoid burning; they should dry evenly and become crispy. They should not become dark brown; take them out when they are lightly browned. If necessary, lower the oven temperature and let them roast a little longer. Let the sesame seeds cool.
4. Peel the carrots and slice them, along with the radishes and fennel, as thinly as possible. This is best done with a mandoline vegetable slicer. (A peeler also works well for the carrots, but not for radishes and fennel. Of course, you can also slice them by hand.)
5. Pit, peel, and cube the avocado. If necessary, wash and dry arugula (or herbs). Combine the sliced vegetables, avocado, arugula, and olive oil in a bowl. Season with pepper only (the sesame seeds are already salty), and toss gently. Sprinkle with the toasted sesame seeds and serve.
Preparation: 15 minutes • Cooking: 6-10 minutes • Yield: 2 servings
Per serving: Cal 430, Fat 34 g (Sat 5 g, P:S 0.83:1), Carb 29 g, Total sugars 11 g (Added 0 g), Fiber 14 g, Protein 9 g, Sodium 380 mg, Potassium 1,641 mg, Calcium 198 mg, Vitamin D 0 mcg, Iron 3 mg
Recipe abbreviations: Cal: calories, Sat: saturated fat, P:S: polyunsaturated fat to saturated fat ratio, Carb: carbohydrate, g: grams, mg: milligrams, mcg: micrograms, Tbsp: tablespoons, tsp: teaspoons, oz: ounce.
Recipe adapted from Pure & Simple: A Natural Food Way of Life(Harry N. Abrams, 2017), by Belgian culinary author Pascale Naessens. For more, see her website: Pure Pascale <purepascale.com>