Raw Chilli Citrus Avocado Salad
Serves
2
Total Time
10mins
Calories
613
A quick and refreshing recipe that's bursting with flavor. Avocado, red cabbage and spinach create an earthy base, complemented with a spicy kick from the fresh chilis and sweet pineapple.
- Lime3juice of
- Pineapple200 gcored
- Avocado1peeled, chopped
- Red cabbage½ headshredded
- Orange1peeled, segmented
- Red onion½small, finely sliced
- Avocadoas neededchopped
- Fresh chili1finely sliced
- Fresh chili3
- Garlic clove3
- Black peppercorns10
- Mint leaves7 g
- Ginger50 g
- Cilantro7 g
- Tomato200 g
- Runny honey40 g
- Tamari2 tablespoons
- Sea salt1 pinch
- Baby spinach200 g
- Mint leavesas needed
- Extra virgin olive oilas needed
Ingredients
- 1. To make a raw chili sauce, add lime, fresh chili, garlic clove, black peppercorns, mint leaves, ginger, cilantro, pineapple, tomato, honey, tamari and sea salt to the TM5 bowl
- 2. Blend with MC fitted - 10 sec, speed 8
- 3. Scrape down sides of TM5 bowl
- 4. Blend until smooth with MC fitted - 1 min, speed 10
- 5. Scrape down sides of TM5 bowl
- 6. Transfer sauce to the jar then set aside
- 7. Add avocado to a clean small bowl, pour a generous amount of the Raw Chilli Sauce over it and toss gently. Set aside
- 8. Assemble red cabbage, orange, baby spinach, red onion and mint leaves in a clean large serving bowl
- 9. Drizzle with extra virgin olive oil and toss
- 10. Serve with the chopped avocado on top, garnished with sliced chilli
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
