Tomato and Avocado Salad with Mashed Sweet Potatoes and Green Asparagus
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g vine tomato (s)
- 3 avocado (s)
- 0.5 ½ lemon (n)
- 0.5 ½ onion (s), red
- parsley
- basil
- Apple Cider Vinegar
- salt and pepper
- 1 teaspoon maple syrup
- 300 g sweet potato (s)
- 200 g potatoes, floury boilin
- 100 ml almond milk (almond drink)
- nutmeg
- 500 g asparaus, reen
- 100 g sesame seeds, peeled
- Sesame oil or other oil
Print Recipe
Pin Recipe Instructions
- For the tomato and avocado salad, cut the tomatoes and avocados into small pieces and place in a bowl. Cut the onion very finely and add it.
- Squeeze the lemon juice and mix with the fresh herbs, salt, pepper, apple cider vinegar and maple syrup. Pour the dressing over the tomatoes and avocados and let steep for 10 minutes.
- For the sweet potato puree, boil and peel the potatoes and sweet potatoes. Put in a saucepan and finely mash with a potato masher. Stir in the almond milk and season with salt and nutmeg.
- For the green asparagus with sesame oil, cut off the ends of the asparagus stalks. Blanch the asparagus al dente.
- Roast 100 g of peeled sesame seeds in oil. Fry the asparagus in sesame oil and then turn in the roasted sesame seeds.
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