potatoes Archives

Avocado recipes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

15 minutes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Serves 4 as a starter or side dish

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados, peeled
2 T lime juice
1 clove garlic, crushed
1 green chilli
Sea salt and freshly ground black pepper, to taste
1 x 500 g punnet ready-cooked and chopped
Yellow or red beetroots
12 baby potatoes, cooked
Watercress, to serve

For the dressing

½ cup soy sauce
2 T olive oil
15 ml ginger, chopped
½ cup fresh coriander

Method

Blend the avocados, lime juice, garlic and chilli until creamy. Season and chill. Mix together the dressing ingredients. Pile the beetroot onto a platter.
Squash each potato and add to the beetroot. Drizzle with the dressing. Toss watercress over and add a large dollop of the avocado cream.

Cook’s note: If you can’t find yellow beetroots, use only red ones.

Per serving: 1799kJ, 6.25g protein, 27g fat, 14.1g carbs

TASTE’s take:
There is something special about the taste combination of Asian flavours and avocado.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Cold marinated salmon and hot potatoes with dill-infused oil

Chilled fennel-and-potato soup

Pan-fried pork with fresh pineapple

Warm cabbage and blue cheese salad

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Lamb, pumpkin and sweet-potato braise

Salad Nicoise with fresh tuna

Gingered sweet-potato soup with soy cashews

Sweet potato and date cake with cream cheese topping

Algerian veal stew with spinach and chickpeas

Steamed mixed marrows with cottage cheese and yoghurt topping

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Ingredients

Method