Avocado Salad with Spicy Worcestershire Dressing
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.
- Side Dish
Prep Time10 minutes
Cooking Time10 minutes
Notes*Enjoy as a side dish for about 8 people
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
2 spring onions, sliced
30g microgreen leaves
30ml (2 Tbsp) mixed sesame seeds
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.