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Smashed avocado and yoghurt salad

Name: Easy spring avocado salad recipe
Yield: 4
Ingredients: 2 bunches asparagus, trimmed; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1/2 tsp each ground cumin & smoked paprika; 1/4 cup (35g) slivered almonds; 1/4 cup (40g) pepitas; 400g can lentils, drained, rinsed; 1/4 cup (40g) pitted kalamata olives, finely chopped; 1 pomegranate, seeds removed; 1/2 cup flat-leaf parsley leaves, roughly chopped; 1/2 cup mint leaves, roughly chopped; Juice of 1/2 a lemon; 1 tbs pomegranate molasses; 2 avocados; Juice of 1 lemon; 1 tbs finely chopped green chilli; 1 garlic clove, crushed; 1/2 cup (140g) Greek yoghurt; 1 tsp sumac

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https://healthimprovements.info/recipes/easy-spring-avocado-salad-recipe/cqycenld — Smashed avocado and yoghurt salad

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by Tom Walton

Aug 30, 2019

Smashed avacado is usually found on toast, but here it makes the base of a delicious green salad that marries texture with tang.

2 bunches asparagus, trimmed
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1/2 tsp each ground cumin & smoked paprika
1/4 cup (35g) slivered almonds
1/4 cup (40g) pepitas
400g can lentils, drained, rinsed
1/4 cup (40g) pitted kalamata olives, finely chopped
1 pomegranate, seeds removed
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
Juice of 1/2 a lemon
1 tbs pomegranate molasses

Avocado yoghurt

2 avocados
Juice of 1 lemon
1 tbs finely chopped green chilli
1 garlic clove, crushed
1/2 cup (140g) Greek yoghurt
1 tsp sumac

Method

1.

For the avocado yoghurt, place avocado, lemon juice, chilli and garlic in a bowl. Season with salt and pepper and mash with a fork until combined, leaving the avocado a little chunky. Stir through the yoghurt. Spoon over a serving platter and scatter over sumac.
2.

Heat a lightly greased chargrill pan over high heat. Place asparagus in a large bowl and drizzle with 1 tbs olive oil. Season and toss to combine. Chargrill in batches, for 1-2 minutes or until just cooked and charred.
3.

In a small saucepan, combine 2 tbs oil, spices, almonds and pepita seeds. Season and cook over a low heat for 4-5 minutes, stirring until fragrant and golden. Transfer into a bowl with the lentils, olives, pomegranate and herbs. Whisk remaining tablespoon of oil in a bowl with lemon juice and pomegranate molasses.
4.

Spoon the lentil mixture and asparagus over the smashed avocado and drizzle with pomegranate molasses dressing to serve.