Vegan Sesame Crusted Avocado Salad

I’ve to confess that I had my doubts about this recipe. Whereas I used to be coating every avocado wedge in almond flour and sesame seeds, I couldn’t assist however suppose that it was a waste of time (and two ripe avocados) to bake it when it tastes completely good au pure in a salad. We’ve achieved some earlier baked avocado experiments and even when a few of them had been fairly good, they had been actually simply pretty much as good uncooked. However David had his thoughts set on these. He stated that “They are going to nearly seem like fried hen wings” which made me precisely zero % extra eager on the concept.

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However after we took out the tray with golden crusted sesame avocado wedges from the oven, they did really look fairly good. The feel is de facto key right here. The crust is agency and crunchy while you chew into it and the avocado inside nearly melts with softness. The almond flour offers the crust a candy nuttiness. And since we needed to maintain this recipe vegan, we tried aquafaba (chickpea brine) as a substitute of egg to bind the coating to the avocado flesh and it labored like a appeal. It holds the coating firmly in place and you’ll’t style it. And I really like the concept of utilizing chickpeas in a salad and the brine for coating. No waste!

So, for all you avocado lovers that already eaten your individual weight of guacamole, avocado toasts, avo-choco mousse and different desserts. Here’s a new one so that you can attempt.

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You may make these as snacks and serve with a dipping sauce. I think about a candy soy-based dip, chimichurri, srirachamayo or yogurt dip can be good. On this recipe now we have as a substitute used them in a easy salad with quinoa, chickpeas and inexperienced grapes and Asian flavored dressing that pairs nice with crust.

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Sesame Crusted Avocado & Quinoa Salad
Serves four as a lunch

Sesame Crusted Avocado Wedges
2 avocado
half of cup aquafaba (the brine from the chickpeas within the salad)
1 tbsp lemon juice
half of cup / 50 g almond flour
half of cup / 75 g sesame seeds
1 tsp sea salt flakes

Quinoa Salad components
half of cup / 85 g uncooked quinoa
70 g / 1 small bag lettuce (child kale, lamb’s lettuce, watercress or lettuce of alternative)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful inexperienced grapes, halved
10 cm / four inch cucumber, thinly sliced
a handful toasted almonds, chopped

Dressing
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup

Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Prepare dinner the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, till small tails seem on the seeds.
Open the chickpea tin. Pour the brine right into a small bowl and rinse the chickpeas. Add lemon juice to the brine and put aside. Stir collectively almond flour, sesame seeds and salt in a second bowl. Minimize the two avocados in half and take away the stones. Take off the peel and slice the avocado into thick wedges. Dip every wedge into the brine after which in the almond and sesame coating, turning it to ensure it’s solely coated. Unfold out the coated avocado wedges on the baking sheet and bake for 15 minutes or till the crust is golden.
Stir collectively the dressing and pour half of it over the cooked and drained quinoa and the remainder into somewhat dressing jar. Add the chickpeas and toss to mix. Prepare the quinoa within the backside of a large salad bowl. Add lettuce after which scatter inexperienced grapes, radishes and cucumber slices throughout the bowl. High with the sesame crusted avocado wedges and toasted almonds. Drizzle the remainder of the dressing over the salad proper earlier than serving. Get pleasure from!

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