Morning Bowl with Cucumber, Radish & Pistachio Pesto - Recipe by Dr Thomas Kurscheid

Ingredients

Per person: 354 calories, 6 g protein, 34 g fat, 7.5 g carbohydrate, 9 g fibre | Keto factor: 86

1–2 mini cucumbers, sliced
1 medium (700 g) daikon (white radish), peeled and sliced
1/2 avocado, sliced
1 teaspoon lime juice

Pesto:

1 small bunch parsley, leaves finely chopped
15 g pistachio nuts, finely chopped
1 tsp grated lime zest
1 tsp lime juice
2 tsp olive oil

Method

Arrange the cucumber(s), radish and avocado in a bowl. Sprinkle with salt and freshly ground black pepper and squeeze the lime juice over the avocado.

To make the pesto, combine the parsley with the pistachio nuts, lime zest, lime juice and olive oil, then sprinkle with salt and freshly ground black pepper. Dollop the pistachio pesto over the vegetables.

Credits: This is an edited extract from The 28 Day Keto High Fibre Plan by Dr Thomas Kurscheid, published by Hardie Grant Books. Photography by Hubertus Schu¨ler, Benedikt Obermeier, Valentina Kurscheid.

Photo Credits: This is an edited extract from The 28 Day Keto High Fibre Plan by Dr Thomas Kurscheid, published by Hardie Grant Books. Photography by Hubertus Schu¨ler, Benedikt Obermeier, Valentina Kurscheid.