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.




  • Vegetarian
  • Salads
  • Side Dish



Prep Time

10 minutes

Cooking Time

10 minutes


*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
    4 avocados
    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.

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