Best Vegan Sesame Crusted Avocado Salad
We’ve done some previous baked avocado experiments and albeit a number of them were pretty good, they were honestly even as good raw. But David had his state of mind on these. He said that “They will almost appear as if fried chicken wings” which made me exactly zero percent more keen on the thought .
But once we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. the feel really is vital here.
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped
Dressing
2 tbsp soy
2 tbsp vegetable oil
1 tbsp rice vinegar or apple vinegar
1 tbsp syrup
Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into alittle bowl and rinse the chickpeas. Add juice to the brine and put aside . Stir together almond flour, sesame seeds and salt during a second bowl. Cut the 2 avocados in half and take away the stones. begin the peel and slice the avocado into thick wedges. Dip each wedge into the brine then within the almond and sesame coating, turning it to form sure it's entirely coated. opened up the coated avocado wedges on the baking sheet and bake for quarter-hour or until the crust is golden.
Stir together the dressing and pour half it over the cooked and drained quinoa and therefore the rest into a touch dressing jar. Add the chickpeas and toss to mix . Arrange the quinoa within the bottom of a good salad bowl. Add lettuce then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the remainder of the dressing over the salad right before serving. Enjoy!
But once we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. the feel really is vital here.
The crust is firm and crunchy and once you bite into it the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. Since we wanted to stay this recipe vegan, we tried aquafaba (chickpea brine) rather than egg to bind the coating to the avocado flesh and it worked sort of a charm. It holds the coating firmly in situ and you can’t taste it in the least . I also love the thought of using chickpeas during a salad and therefore the brine for coating. No waste!
So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here may be a new one for you to undertake .
You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. during this recipe we've instead used them during a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust.
Sesame Crusted Avocado & Quinoa Salad
Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas within the salad)
1 tbsp juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes
Quinoa Salad ingredients
So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here may be a new one for you to undertake .
You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. during this recipe we've instead used them during a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust.
Sesame Crusted Avocado & Quinoa Salad
Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas within the salad)
1 tbsp juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes
Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped
Dressing
2 tbsp soy
2 tbsp vegetable oil
1 tbsp rice vinegar or apple vinegar
1 tbsp syrup
Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into alittle bowl and rinse the chickpeas. Add juice to the brine and put aside . Stir together almond flour, sesame seeds and salt during a second bowl. Cut the 2 avocados in half and take away the stones. begin the peel and slice the avocado into thick wedges. Dip each wedge into the brine then within the almond and sesame coating, turning it to form sure it's entirely coated. opened up the coated avocado wedges on the baking sheet and bake for quarter-hour or until the crust is golden.
Stir together the dressing and pour half it over the cooked and drained quinoa and therefore the rest into a touch dressing jar. Add the chickpeas and toss to mix . Arrange the quinoa within the bottom of a good salad bowl. Add lettuce then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the remainder of the dressing over the salad right before serving. Enjoy!
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