Ingredients

Method

• 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

Ingredients

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.