Starters & Light meals

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

4 as a starter or side dish
15 minutes
15 minutes
Wine/Spirit Pairing
Graham Beck Viognier 2005

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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