Whisk ginger, miso, vinegar, oil and 2 tbsp water in a mixing bowl. Add chicken and coat in dressing.
Scatter most of pea shoots over a platter or in a shallow dish. Spoon chicken and dressing over. Slice avocado, toss slices in lime juice then add to salad. Scatter with remaining pea shoots, pine nuts, chillies and spring onions.
This makes a light salad. Serve with rice noodles to make it more substantial. Use watercress if pea shoots are unavailable.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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