Av­o­cado & sprout salad with green tahini dress­ing

Taste - - Spring Fling -

READY IN 15 min­utes SERVES 4 VEG­E­TAR­IAN GLUTEN FREE

2 ripe av­o­ca­dos, quar­tered and

finely sliced 1/2 cup mixed sprouts (I used lentils, mung beans, blue peas, chickpeas and adzuki beans) – see page 55 for in­struc­tions 4 large hand­fuls salad greens 2 Tbsp lightly toasted sesame seeds GREEN TAHINI DRESS­ING 1/2 cup pars­ley leaves 1/2 cup mint leaves 1/2 cup un­hulled tahini 1/2 cup freshly squeezed lemon juice 2 Tbsp ex­tra vir­gin olive oil 1 clove gar­lic Fine sea salt, to taste

1 For dress­ing, blend all in­gre­di­ents in a blender on high speed un­til smooth and a vi­brant green. If needed, add a touch of wa­ter to at­tain a good con­sis­tency. 2 Ar­range av­o­cado, sprouts and salad greens in four bowls, sprin­kle with sesame seeds and driz­zle with a lit­tle green tahini dress­ing. You will have left­over dress­ing so store the re­main­der in a glass jar in the fridge; it will keep for up to 1 week. It’s lovely served with roasted veg­eta­bles or a grain bowl.

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