I love salad but I will be the first to admit that I am always looking for innovative ways to incorporate fresh, leafy greens and raw vegetables in to my meals.
Avocado Boats add visual appeal when entertaining, may entice fussy eaters or simply add a little fun to your lunch or dinner! The best part is they are simple to make and luscious to eat!
Use the vegetables you have on hand. You can substitute any leafy greens for the cabbage, add edible podded peas, more fresh herbs and use scallions rather than red onions. Be creative and enjoy!
Avocado Boats
Ingredients
salad
1 cup finely shredded green cabbage (a mandolin makes this easy!)
1/2 carrot, julienned
1/2 small red onion, peeled, sliced and finely chopped
2 red radishes, julienned
1 lebanese cucumber, ends trimmed and julienned
1/2 red pepper, stem and seeds removed, julienned
r1/4 cup tightly packed coriander leaves and stems, chopped
1 Hass avocado, cut in half lengthwise and pit removed (You want an avocado with a firm, bumpy skin)
Activated sesame seeds (optional)
Dressing
Juice of 1 lime or lemon (about 1/4 cup juice)
2 tbs Rredboat or Son fish sauce
1 tbs raw honey
1/4 tsp dried chilli flakes (optional)
1 clove garlic, peeled and crushed (optional)
Method
Prepare the dressing by squeezing one lime or lemon. Add honey and fish sauce and mix until the honey is fully dissolved. Add the chilli flakes and crushed garlic if desired. Taste and adjust if necessary. Set aside.
Julienne the vegetables using a mandolin. Chop the cilantro. Mix everything in a bowl. Cut the avocado in half, remove the pit and with a sharp knife slice horizontally and then vertically into cubes. Scoop out the flesh and add to the salad.
Add just enough dressing to coat the vegetables, mix and spoon in to the empty avocado skins. Sprinkle with sesame seeds. Arrange on a plate and serve!