Avo salad with radish and carrot dressing

  • 100 g radishes
  • 1 avocado, peeled and sliced
  • handful of rocket salad leaves
  • 20 g soy sauce toasted seeds

Carrot dressing

  • 1 small carrot, peeled
  • 2 tablespoons sunflower oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Japanese rice vinegar
  • 1 tablespoon law salted soy sauce
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon runny honey

Crunchy seeds in soy sauce

  • 80g pumpkin, sunflower and flax seeds
  • 2 tablespoons of low-salt soy sauce

Lightly toast the seeds in a frying pan over a medium heat. Add soy sauce, stirring quickly and constantly until it evaporates and the seeds are crispy. Leave to cool the seeds on a greaseproof paper. You need just 20 g for the salad and you can use the rest for any dishes you like.

For the dressing, place all the ingredients in a high-speed blender and mix until very smooth.

Slice the radishes and avocado. Arrange them with the rocket salad leaves in a salad bowl. Drizzle with the amount of dressing. Sprinkle the crunchy seeds over the top, and add some more dressing if you like)

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