Avocado salad with oven-baked hoisin-marinated Tulip Quick Bites

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Avocado salad with oven-baked hoisin-marinated Tulip Quick Bites

  • 20 min
  • 2 people

Ingredients

  • 4.4 oz Tulip Quick Bites
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame seeds
  • 2 ripe avocados
  • 1 ripe tomato
  • 4 tbsp cooked black beans
  • 1 lemon
  • 2 tsp ground cumin
  • 3 cloves garlic
  • 5 sprigs broadleaf parsley
  • Salt
  • Freshly ground pepper
Print recipe

Procedure

  1. Drain the Tulip Quick Bites and toss with hoisin sauce. Sprinkle with sesame seeds and bake in a preheated oven for 10 minutes at 180°C / 350°F.
  2. Coarsely chop the tomatoes and mince the garlic and parsley.
  3. Split the avocados, pit them and scrape out the pulp with a spoon.
  4. Coarsely mash the avocados with a whisk and stir together with the tomato, beans, lemon juice, cumin, garlic and parsley. Season with salt and freshly ground pepper.
  5. Place on a platter or in a bowl and top with the hot Tulip Quick Bites. Serve right away.