Fried Avocado on an Asian Salad

Name: Fried Avocado on an Asian Salad
Total time: 35 min
Yield: 4 Portions
Cuisine: Asian
Ingredients: 4piece Carrots; 1piece Cucumbers; 2piece Green bell pepper; 2piece Scallion; 2piece Avocado; 40g Toasted cashews; 1pinch Sea Salt, Coarse; 2tbsp. Sesame oil; 50ml Water; 3tbsp. Vinegar; 4tbsp. Honey; 3tbsp. Soy sauce; 2tbsp. Mango Herbs Fruity

30—35 Min

Mango Herbs Fruity

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
Peel the carrots. Cut the cucumber, bell pepper and carrots into fine strips.
2
Cut the spring onion into ultra-thin diagonal slices. Season everything with salt, mix and allow to rest for 20 minutes.
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
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
Heat a little oil in a pan, fry the sliced avocado on both sides and season with salt. Roughly chop the cashews.
6
Mix the vegetables and salad with the dressing and dish up onto plates. Garnish with the fried avocado slices and cashews.