Vegan Avocado Boats with Sesame Sauce
Ingredients
- 4 ripe avocados
- 4 radishes
- 20 g pea shoots
- 1 tbsp white sesame seeds
- 16 fresh basil leaves
- Edible violets (optional)
- Chives (optional)
Raw slaw
- 100 g carrot
- 100 g red cabbage
- 1 tbsp apple cider vinegar
- 1 teaspoon agave syrup
- Salt and black pepper
Sauce
- 100 ml tahini
- 100 ml water
- Juice of 1 lemon
- 1 large garlic clove
- 2 tsp agave syrup
- 1 teaspoon tamari or soy sauce
Preparation
Mix all the ingredients for the sauce in a blender or with a hand mixer until completely smooth.
Peel and grate the carrot and finely shred the red cabbage, place in a bowl. Add apple cider vinegar and agave syrup, stir and season with salt and black pepper.
Halve the avocados and remove the pits but leave the skin on. If they are not lying straight on the plate, cut a small piece off the bottom.
Fill the holes with raw slaw, thinly sliced radishes and pea shoots. Drizzle a little sauce over each avocado half, decorate with basil leaves and sprinkle over sesame seeds. Edible violets and chives are optional. If there is extra sauce, serve it in a side dish.
