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


  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.

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