The avocado season in the South West of Western Australia starts late October, providing quality fruit ripe and ready for amazing Spring and Summer salads. This nutrient dense salad is suitable for vegans and those with dairy allergies, providing delicious contrasting flavours and textures for all.
1 x 400 g sweet potato, peeled & cut into 1cm thick slices
8 spears asparagus, cut into thirds
4 tbsp tahini
¼ cup lime juice
2 tbsp water
2 tbsp extra virgin olive oil
salt flakes & freshly cracked black pepper
2 sml or 1 lrg ripe avocado, thickly sliced
½ cup roasted macadamia nuts, roughly chopped
1 tbsp sesame seeds
¼ cup chervil or fresh dill
¼ cup land or watercress or rocket flowers (optional)
- Simmer the slices of sweet potato in salted water until just tender. Add the asparagus and cook a further 2 – 3 minutes before draining and running under cold water to cool. Drain well.
- Whisk the tahini, lime juice, water and extra virgin olive oil together in a small bowl until creamy. Season to taste.
- Layer the sweet potato slices, asparagus pieces, avocado slices, chopped macadamias and sesame seeds in a large serving bowl, drizzling over the dressing as you layer.
- Garnish with the chervil or fresh dill and landcress cress flowers and serve with freshly cracked black pepper.