Abigail Donnelly, Author at Woolworths TASTE

Tofu recipes

Tofu and coconut stirfry

20 minutes

Green pawpaw and avo salad with a tamarind and lime dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 pawpaw, halved
1 cucumber
1 x 120 g punnet king oyster mushrooms, sliced
Baby leaves, for serving
Juice of 2 limes
1 chilli sliced
½ cup soya sauce
2 T tamarind paste
½ cup rice-wine vinegar
1 T palm sugar
½ cup olive oil
2 ripe avocados, sliced
150 g mangetout, thinly sliced lengthways

Method

Using a grater or vegetable peeler, cut long, thin slivers of the pawpaw and cucumber and arrange in a large serving bowl.
Toss with the sliced mushrooms and baby leaves.
Whisk together the lime juice, chilli, soya sauce, tamarind paste, rice-wine vinegar, palm sugar and olive oil.
Drizzle the dressing over the salad and top with the avocado and mangetout slices before serving.

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Green pawpaw and avo salad with a tamarind and lime dressing

Green pawpaw and avo salad with a tamarind and lime dressing

Ingredients

Method