If you haven’t tasted the mind-blowing combination of avocado, sea salt, lemon and Worcestershire sauce, you’re missing out! Try your new fave Autumn salad.
Prep time 10 minutes
Cooking time 10 minutes
Serves 8
Ingredients
Directions
Ingredients
3 small garlic cloves, chopped finely
2cm ginger, sliced
125ml (1/2 cup) Worcestershire sauce
30ml (2 Tbsp) honey (*Or vegan alternative)
15ml (1 Tbsp) dried chilli flakes
Zest and juice of 1 lemon + extra lemon juice for avos
4 avocados
2 spring onions, sliced
30g microgreen leaves
30ml (2 Tbsp) mixed sesame seeds
Directions
Heat a small frying pan over a low-medium heat with a dash of olive oil. Fry the garlic and ginger stirring for about 3-4 minutes or until fragrant.
Add the Worcestershire sauce, honey and dried chilli flakes and boil for another 3-4 minutes.
Add the lemon zest and juice and stir until well combined. Remove the dressing from the heat and allow to cool
Slice the avocados – some in halves and some in quarters – for some variety on your plate.
Arrange the avos on your serving platter and drizzle with the Worcestershire dressing. Garnish with spring onions, microgreen leaves, and mixed sesame seeds.
Additional Notes
*Enjoy as a side dish for about 8 people
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