Light salad with baked avocado and tomatoes
2 servings
15 minutes
This light salad with baked avocado and tomatoes is a true delight of Pan-Asian cuisine. Its harmony of flavors combines the richness of baked avocado, the sweetness of honey dressing, and the freshness of tomatoes, cabbage, and spinach. The slight bitterness of grainy mustard and the acidity of mirin add an exquisite touch to the dish. Grilled avocado acquires a tender texture with a barely noticeable smoky note, while sesame and green onions add a crunchy zest. This salad not only pleases the palate but also nourishes the body with healthy fats and vitamins. Perfect for a light lunch or dinner, it pairs wonderfully with seafood and rice, highlighting the richness of Pan-Asian gastronomy. Try it – and it will become your favorite summer dish!
1
Cut each avocado into 4-5 slices, season with salt and pepper, brush with olive oil, drizzle with lemon juice, and grill in a skillet for 2-4 minutes on each side until golden stripes form.
- Avocado: 180 g
- Lemon juice: 3 ml
- Olive oil: 15 ml
2
Cut the tomatoes into wedges, and the cabbage and carrot into strips. Mix them together, season with salt and pepper to taste. Take the ingredients for the dressing, mix honey, mustard, olive oil with mirin and lemon juice. Dress the mixture of tomatoes and cabbage, add spinach and stir.
- Tomatoes: 180 g
- Red cabbage: 50 g
- Carrot: 40 g
- Honey: 20 g
- Wholegrain mustard: 8 g
- Olive oil: 15 ml
- Mirin: 5 ml
- Lemon juice: 3 ml
- Spinach: 40 g
3
Serve the vegetable mix on a plate, adding avocado, and sprinkle the salad with green onions and sesame.
- Avocado: 180 g
- Spring onion: 4 g
- Sesame seeds: 2 g
