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🍽️ Fresh Salad with Avocado and Asian Twist

264 kcal · 30 min · 4 servings

Ingredients

• 1 piece very fresh ginger (4 cm)
• 0.5 lemon
• 1 tsp agave syrup (or liquid honey)
• 2 tbsp orange juice
• 1 tsp rice vinegar (or white wine vinegar)
• 2 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp keta caviar
• 200 g ripe avocado (1 ripe avocado)
• 1 box purple shiso cress (or garden cress)

Instructions

1. 1. Peel the ginger using a vegetable peeler.
2. 2. Grate the peeled ginger finely.
3. 3. Place the grated ginger pieces in a clean kitchen towel.
4. 4. Squeeze the towel tightly to extract the juice.
5. 5. Catch the released ginger juice in a small bowl.
6. 6. Squeeze the lemon to get the juice.
7. 7. Add the lemon juice, agave syrup, orange juice, vinegar, and oil to a bowl.
8. 8. Whisk the ingredients vigorously until a homogeneous sauce (vinaigrette) forms.
9. 9. Season the sauce with salt and pepper to taste.
10. 10. Gently stir the caviar into the seasoned sauce.
11. 11. Cut the avocado in half.
12. 12. Remove the pit from the avocado half.
13. 13. Peel the avocado halves.
14. 14. Slice the avocado flesh into thin pieces.
15. 15. Arrange the avocado slices on a plate.
16. 16. Season the avocado slices with salt and pepper.
17. 17. Pour the vinaigrette over the avocado slices immediately.
18. 18. Cut the cress from the stems.
19. 19. Sprinkle the cress over the avocado carpaccio.

Nutrition per serving

• kcal: 264
• Protein: 3 g · Fett/Fat: 25 g · Carbs: 5 g