Fried Avocado on an Asian Salad
30—35 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
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.
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