Radicchio is a small red leafy Mediterranean vegetable from the chicory family. These small salad leaves are strong enough to build a delicious boat full of yummy things. They are also packed with flavonoid antioxidants like zea-xanthin and lutein, protecting eyes from harmful ultra violet rays. They contain moderate amount of vitamin B complex such as folic acid and B1, 3, 5, 6 essential for metabolism. The leaves are also an excellent source of Vitamin K strengthening the bones and protecting the brain from damage. They are also a good source of minerals like copper, manganese, potassium, iron and zinc.
Simply tear 2 leaves and nest them one into another to form a boat like shell. You are now ready to fill it with your favourite ingredients.
For 4 boats I have used the following:
4 raw mushrooms
*4 tbsp cooked adzuki beans
1 small red onion
4 tbsp red sauerkraut – this is optional and can be replaced by any pickles you have at hand e.g. gherkins
4 tbsp of fresh parsley or coriander
tamari or soya sauce
pinch of chilli or black pepper
Cut the avocado, mushrooms and onion into small cubes. Add tamari sauce or soya sauce and a pinch of chilli or black pepper. Divide all ingredients into 4 parts and fill your boats with each part. Sprinkle with fresh parsley or coriander. If you don’t have any of fresh herbs at hand use dried herbs.
*I have soaked 1 cup of adzuki beans overnight and cooked them for 30-40min the next day. You can keep the cooked beans in the fridge up to 6 days. Add them to any salads if you don’t use them in this dish. You can use any beans you like, if you don’t have time, just pick up a can of your favourite beans.