This is sponsored content for Australian Avocados
For fresh inspiration for picnics or work-from-home lunches on the patio, this recipe from celebrity chef Adam Liaw offers up a sophisticated salad combination that heroes deliciously creamy (and in-season now) Aussie avocado.
Avocado seaweed salad with sesame and onion dressing
1 tbs dried wakame
6 cups mixed baby spinach and rocket leaves
2 Australian avocados, cut into wedges
1 sheet nori, cut into strips
¼ tsp shichimi togarashi (Japanese seven spice – optional)
2 tbs grapeseed oil
1 tbs sesame oil
1 eschallot, peeled and sliced
2 tbs soy sauce
2 tbs rice vinegar
2 tsp sugar
1. For the dressing, combine the ingredients in a small blender and blend to a liquid mixture.
2. Soak the wakame in cold water until softened, then drain. Pour over boiling water to cover, then drain again and rinse with cold water.
3. Toss the leaves and wakame together and mix gently with the avocado wedges. Drizzle with the dressing and scatter with the nori and seven spice (if using).
Aussie avocados make everything better. Head to australianavocados.com.au for more recipe inspiration.