Filled Avocado Boats with Creamy Sesame and Garlic Sauce
Ingredients
- 4 ripe avocados
- 4 radishes
- 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
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. 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.