Grilled avocado salad with tahini dressing recipe
Grilling avocados is a great way of softening up ones that aren't quite ripe yet. Combined with crunchy broccoli, sweet carrot and creamy tahini dressing, this wild rice salad is a great side while the leftovers will do nicely for lunch the next day.
Ingredients
For the salad- 18 orange and purple baby carrots, washed
- 3 broccoli stalks, sliced into thin rounds
- 1 punnet cherry tomatoes, halved
- 480 g wild rice
- 1 tbsp sunflower seeds
- 2 tbsp mint, chopped
- 0.5 bunch basil leaves, torn and chopped
- 1 lemon, zest only
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 3 avocados, cut into quarters, skin removed
- 50 g tahini
- 3 tbsp lemon juice
- 2 tbsp water
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 pinch sea salt
- 1 pinch cracked black pepper
Details
- Cuisine: Middle Eastern
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- For the tahini dressing: blend all of the ingredients in a food processor until smooth and season to taste. You might need to add more olive oil to loosen the consistency.
- Lightly grill the avocado quarters on a griddle until marked and leave aside.
- Grill the carrots until marked and leave aside to cool.
- Roast the cherry tomatoes in the oven for 8–10 minutes at 200°C or until cooked.
- Cook the rice according to packet instructions and leave to cool.
- Mix the herbs and the lemon zest through the rice.
- Add in the tomatoes, broccoli stalks, avocado, carrots and seeds to the rice mix.
- Season to taste and serve on a plate. Keep a few avocado slices to place on top and drizzle over the tahini dressing.
Recipe courtesy of Alex Head and Eat and Drink Festival.