Spicy avocado, asparagus and baby potato salad

February 1, 2012 (Last Updated: January 11, 2019)
Spicy avocado, asparagus and baby potato salad recipe

Spicy avocado, asparagus and baby potato salad

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 50ml peanut oil
  • 10ml (2 tsp) garam masala
  • 5ml (1 tsp) ground cumin
  • 1 garlic clove, crushed
  • 5ml (1 tsp) fresh ginger, crushed
  • 200g asparagus, blanched
  • 500g baby potatoes, parboiled
  • 1 avocado, thinly sliced
  • 100g watercress
  • salt, to taste

Instructions

1

Heat the oil in a large frying pan and stir in the spices, garlic and ginger. Sauté for a few seconds then add the asparagus and baby potatoes. Mix to combine well with the spices and leave to infuse for a few minutes. Allow to cool completely.

2

Place the avocado on a serving plate with the asparagus and potatoes.

3

Top with the watercress, season and serve.

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