4 as a starter or side dish
Easy
15 minutes
15 minutes
Blend the avocados, lime juice, garlic and chilli until creamy. Season and chill. Mix together the dressing ingredients. Pile the beetroot onto a platter.
Squash each potato and add to the beetroot. Drizzle with the dressing. Toss watercress over and add a large dollop of the avocado cream.
Cook’s note: If you can’t find yellow beetroots, use only red ones.
Per serving: 1799kJ, 6.25g protein, 27g fat, 14.1g carbs
TASTE’s take:
There is something special about the taste combination of Asian flavours and avocado.
