Vegan Sesame Crusted Avocado Salad
I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake them when they tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But my husband had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.
You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust.
Ingredients:
- 2 avocado
- 1/2 cup aquafaba (the brine from the chickpeas in the salad)
- 1 tbsp lemon juice
- 1/2 cup / 50 g almond flour
- 1/2 cup / 75 g sesame seeds
- 1 tsp sea salt flakes
- 1/2 cup / 85 g raw quinoa
- 70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
- 1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
- a handful green grapes, halved
- 10 cm / 4 inch cucumber, thinly sliced
- a handful toasted almonds, chopped
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp maple syrup