This is a super easy and healthy salad with Asian flavors. If you want to make the avocado rose and you don’t know how to do it, you can check out my video here. Today I am taking over the Instagram account of Broste Copenhagen, an interior brand. They have beautiful products and I have been using them for a while now. All the tableware above is from them. If you would like to follow along, you can check out their Instagram page.
This recipe serves 2.
For the salad:
1 large mango, julienned
1 avocado, thinly sliced
200grs of baby spinach
100grs of baby kale
1 tablespoon of black sesame seeds
For the dressing:
2 tablespoons of minced ginger
2 teaspoons of red miso paste
4 tablespoons of sesame oil
4 tablespoons of apple cider vinegar
3 tablespoons of honey
2 small bird’s eye chili, finely chopped
Juice of 2 limes
2 teaspoons of brown sugar
2 tablespoons of chopped chives
Start by making the dressing. Place all of the ingredients in a bowl and whisk until everything is combined. I didn’t add any salt because the miso paste is already quite salty.
Place the baby kale, baby spinach and mango in a large bowl. Add the dressing and mix well.
Divide the salad among 2 plates, sprinkle the black sesame seeds and then add the avocado. If you want, also add some edible flowers. Enjoy!
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This was my breakfast yesterday and I got many questions on Instagram on how to make it, so I decided to post the recipe. It’s super easy and very healthy.
Update: Here is how to make the avocado rose:
This recipe makes 4.
2 sweet potatoes, I used small ones
1 tablespoon of chopped chives
Preheat your oven to 180C/350F. Line a baking tray with parmenchent paper. Once the oven is hot, bake the sweet potatoes for 1 hour, or until tender.
Then take them out of the oven (keep the oven on) and slice them in half. Scoop the flesh out, leaving a thin layer attached to the skin so it keeps its shape. You can use the sweet potato flesh for another recipe.
Sprinkle a bit of salt on top of each sweet potato skin. Since I like my yolks still runny, I separated the eggs whites from the egg yolks. I added an egg white to each sweet potato skin and baked them for 20 minutes until the egg white had set. Then I removed them from the oven and added the yolks. Finally baked them for an additional 3 minutes. If you don’t like your egg yolks runny, just add the whole egg at once.
Once the eggs are done, remove the potato skins from the oven. Topped them with thinly sliced avocado and sprinkle with some chopped chives, sea salt and chili flakes.
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