Filled Avo Boats with Creamy Sesame & Garlic Sauce
Ingredients
- 20 g pea shoots⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbsp white sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 16 fresh basil leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
- edible flowers (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- chives (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- raw slaw:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 g carrot⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 g red cabbage⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbsp apple cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp agave syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
- salt and black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- sauce:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 ml tahini⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 lemon (juice from)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 large garlic clove⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tsp agave syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp tamari or soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
Sauce: Mix all the ingredients for the sauce in a blender or with a hand mixer until completely smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Raw slaw: 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 avos and remove the pits but leave the skin on. Cut a small piece off the bottom so they lie straight on the plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fill 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 beautiful and optional! Serve remaining sauce in a side dish!⠀