Lifestyle
Avocado rose noodle bowl with pickled ginger
Drizzle with soy-sesame or spicy peanut sauce for flavour, then finish with toasted sesame seeds, fresh coriander, or crushed peanuts.
Buddha bowls, nourish bowls, and Poke bowls all follow a similar theme, no cooking and minimal preparation time. Whatever you choose to call it, we recommend adding an avo for maximum flavour and nutrition. Recipe compliments of SA Avocado Growers’ Association.
Ingredients
- 1 large ripe avocado
- Handful of soaked noodles, tossed in sesame oil for flavour
- Handful baby spinach leaves
- Pickled ginger
- ¼ cucumber, sliced
- 2 radishes, sliced
- ¼ cup blanched peas or edamame beans
- ¼ red onion, pickled in lemon juice
- ¼ cup red cabbage, sliced
- Pickles or daikon (optional)
- To serve, chilli flakes, sesame seeds and lemon wedges
Method
- Halve, peel and de-pip the avocado. To make the avocado rose place the cut side of the avocado on a chopping board and slice as thinly as possible, gently holding and keeping the slices together.
- Once sliced fan out the avocado slices, gently coaxing the slices apart in a concertina fashion, keeping it all connected, to form a long snake shape. Starting at the stalk end roll the avocado into a rose shape.
- Arrange the spinach in the bottom of a bowl, and all the other ingredients in a clockwise pattern.
- Top the noodles with the avocado rose, and sprinkle with sesame seeds and chilli flakes, serve with wedge of lemon.
