Asiasalt

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 Spice up my Salad mix, which is itself a highlight. The texture and flavor of the fried avocado provides a delicious contrast.

Ingredients 4 Portions

  • 4 pieceCarrots
  • 1 pieceCucumbers
  • 2 pieceGreen bell pepper
  • 2 pieceScallion
  • 2 pieceAvocado
  • 40 gToasted cashews
  • 1 pinchSea Salt, Coarse
  • For the dressing

    • 2 tbsp.Sesame oil
    • 50 mlWater
    • 3 tbsp.Vinegar
    • 4 tbsp.Honey
    • 3 tbsp.Soy sauce
    • 2 tbsp.Mango Herbs Fruity

Preparation

  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 Mango Herbs Fruity 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.

Spice up the web! Share this article on...

You may also enjoy