- 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
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
There is something special about the taste combination of Asian flavours and avocado.