Fried Avocado on an Asian Salad

3035 Min

Fried avocado adds a special touch to this dish: an Asian salad of crunchy vegetables including carrots, peppers and cucumber in a spicy dressing featuring our Turmeric & More mix, which is itself a highlight. The texture and flavor of the fried avocado provides a delicious contrast.

Ingredients 4 Portions


  1. 1

    Peel the carrots. Cut the cucumber, bell pepper and carrots into fine strips.

  2. 2

    Cut the spring onion into ultra-thin diagonal slices. Season everything with salt, mix and allow to rest for 20 minutes.

  3. 3

    To make the dressing: Heat 2 tbsp. of sesame oil in a pan. Fry the Turmeric seasoning mix for a few seconds, use water to deglaze the pan immediately and put to one side. Add vinegar, honey and soy sauce and stir.

  4. 4

    Cut the avocados in half, remove the stone and use a spoon to remove the flesh from the skin. Cut into equal-sized slices.

  5. 5

    Heat a little oil in a pan, fry the sliced avocado on both sides and season with salt. Roughly chop the cashews.

  6. 6

    Mix the vegetables and salad with the dressing and dish up onto plates. Garnish with the fried avocado slices and cashews.