Raw Chilli Citrus Avocado Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 15mins
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- Serves
- 2
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- 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.
Inspired by: https://tenina.com/recipes/raw-chilli-citrus-dressing-avocado-saladrecipe updated Jan 12, 2022
Ingredients
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- Lime
- 3
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- Pineapple
- 200 g
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- Avocado
- 1
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- Red cabbage
- ½ head
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- Orange
- 1
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- Red onion
- ½
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- Avocado
- as needed
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- Fresh chili
- 1
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- Fresh chili
- 3
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- Garlic clove
- 3
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- Black peppercorns
- 10
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- Mint leaves
- 7 g
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- Ginger
- 50 g
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- Cilantro
- 7 g
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- Tomato
- 200 g
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- Honey
- 40 g
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- Tamari
- 2 tablespoons
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- Sea salt
- 1 pinch
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- Baby spinach
- 200 g
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- Mint leaves
- as needed
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- Extra virgin olive oil
- as needed
Tools
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Wooden spoon
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TM5
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Large serving bowl
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Small bowl
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Tm5 bowl
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Jar
Step preview
- 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
- Blend with MC fitted - 10 sec, speed 8
- Scrape down sides of TM5 bowl
- Blend until smooth with MC fitted - 1 min, speed 10
- Scrape down sides of TM5 bowl
- Transfer content of TM5 bowl to jar then set aside
- Add avocado to a clean small bowl
- Pour a generous amount of the raw chilli sauce over it
- Toss gently then set aside
- Assemble red cabbage, orange, baby spinach, red onion and mint leaves with a clean large serving bowl
- Drizzle with extra virgin olive oil and toss
- Serve with the chopped avocado on top, garnished with sliced chilli