Shishito Salad with Kitchari

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2

Ingredients

Carrot and shishito salad, recipe follows

1 pack of Paro Kitchari

2 poached eggs

For the carrot and shishito salad:

1 cup julienned carrots

6-8 shishito peppers, thinly sliced

Zest and juice of one lime

1 heaping teaspoon honey

1 heaping tablespoon tarka, at room temperature

1 clove of garlic, microplaned

4-5 mint leaves, thinly sliced

Recipe by Vilda Gonzalez

Shishito Salad with Kitchari

This bright and crunchy carrot salad adds a welcome pop of brightness and texture to a warm bowl of kitchari. Enjoy with a soft poached egg for a nourishing, flavor packed breakfast.

30 minutes

2

METHOD

1
Combine the microplaned garlic, lime juice, lime zest, honey, and tarka. Mix to combine.
2
In a medium bowl, combine the carrots, shishito peppers, mint, and the dressing.
3
Massage the dressing in with your hands until the vegetables are evenly coated.
4
Serve on top of a warm bowl of Kitchari with a soft poached egg.

METHOD

1
Combine the microplaned garlic, lime juice, lime zest, honey, and tarka. Mix to combine.
2
In a medium bowl, combine the carrots, shishito peppers, mint, and the dressing.
3
Massage the dressing in with your hands until the vegetables are evenly coated.
4
Serve on top of a warm bowl of Kitchari with a soft poached egg.

Used in this recipe

Turmeric & Cumin Lentil & Rice Bowl

Kitchari has been the go-to healing meal in South Asian homes for thousands of years — and for good reason. Split mung beans and basmati rice come together with 7 warming spices to create a dish that's deeply nourishing, incredibly easy to digest, and somehow feels like a hug in a bowl.

9G Protein. 5G Fiber. Clean Ingredients.

From $25