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15 minutes

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

By Abigail Donnelly

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.