Recipe Archives->Vegetarian->Alf Avo Salad

Alfalfa and Avocado with Sesame Mayonnaise
Serves 4

3 oz sesame seeds
4 oz unblanched almonds
4 Tbsp olive oil
1 tsp Dijon mustard
1 lemon, juice only
1 Tbsp cider vinegar
2 tsp tamari soy sauce (optional)
pinch of ground black pepper
3 Tbsp water
2 avocados, 1/2 per person
4 oz alfalfa sprouts, rinsed and drained

Reserve a spoonful of the sesame seeds and roast the rest in a dry
pan for 5 minutes.  Put everything else, except the avocado and
alfalfa, into a blender or food processor. Whiz on  full power until
you have a mayonnaise-like sauce. You may need to add a little extra
water or lemon juice.  Cut the avocados in half and remove the
stones. Place the cut sides down and score the skin with the  tip
of a sharp knife down the middle. You should now be able to gently
pull off the skins in two pieces, leaving the pear halves intact.
Divide the alfalfa sprouts evenly between four serving plates,
flatten the mounds a little and  gently loosen them.  Place an
avocado half on top of the sprouts and cut it across into slices,
holding  it together with the other hand. Push gently to fan out
the slices evenly. Pour the sauce on top and  sprinkle with the
remaining seeds. Serve as a lunch of first course.

Printable version: alf-avo-salad.txt.