Smashed Avocado with Zucchini Salad, Salsa Verde & Macadamia Puree

Name: Smashed Avocado with Zucchini Salad, Salsa Verde & Macadamia Puree
Yield: Serves 4
Cuisine: British
Ingredients: 2 zucchinis, spiralised into noodles; 2 zucchinis, spiralised into noodles; 2 tbsp classic dressing; 60 ml (¼ cup) lemon extra virgin olive oil; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 2 avocados, halved; Juice of ½ lemon; ½ bunch fresh basil, leaves picked; ½ bunch fresh basil, leaves picked; 1 bunch fresh continental parsley, leaves picked; 1 bunch fresh continental parsley, leaves picked; 1 anchovy fillet; 1 tbsp baby capers; 1 tbsp coarsely chopped cornichons; 80 ml (⅓ cup) lemon extra virgin olive oil; 4 slices white sourdough, toasted; Fresh confetti coriander sprigs, for serving; ½ bunch fresh continental parsley, leaves picked; ½ bunch fresh continental parsley, leaves picked; ½ bunch fresh mint, leaves picked; ½ bunch fresh mint, leaves picked; 1 tsp shio kombu (seasoned dried kelp), chopped; 1 tsp shio kombu (seasoned dried kelp), chopped; Sea salt flakes, for seasoning; 2 tbsp sherry vinegar; 100 ml (5 tbsp) classic dressing; 80 ml (⅓ cup) shiraz red wine vinegar; 250 g macadamia nuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 zucchinis, spiralised into noodles
2 tbsp classic dressing
60

Australian
Europe
Oceania
Australia
United Kingdom
Sydney
Fish course
Pescatarian
Breakfast
Mediterranean

Method

Begin with preparing the salsa verde. Place the lemon oil in the fridge for 20 minutes to chill.
While the oil chills, make the macadamia puree. Combine the macadamias and 750ml (3 cups) water in a saucepan over medium heat. Bring to a boil. Simmer for 2-3 minutes or until softened but not mushy. Drain, reserving the cooking liquid. Set macadamias and liquid as