Ribbon Summer Salad

Ribbon Summer Salad

Recipe by Fooddeco


Mix all dukkah ingredients together, roast in a pan for approx. 10 minutes (the smell is amazing). Combine all ingredients in a food processor and pulse.

Cut the avocado, remove the pit out and peel the skin.

Trim the bottom ends off the asparagus and use a vegetable peeler to shave them into long, thin ribbons. Transfer to a medium bowl and add sushi vinegar, olive oil, lime zest, pomegranate and blueberries. Divide the salad in four bowls and add shaved avocado. Sprinkle with dukkuh and a little extra black sesame seeds.




1 Avocado

12 Green Asparagus

2 tablespoon Olive Oil

1 tablespoon Sushi Vinegar

1 Lime, Zest From

1/2 Cup Pomegranate Seeds

1/2 Cup Blueberries


1/2 Cup Nuts (Brazilian Nuts)

1 tablespoon Coriander Seeds

2 tablespoon Cumin

1 tablespoon Black Sesame Seeds (+ extra)

1 tablespoon Fennel Seeds

Sea Salt and Pepper, to taste