Lukewarm avocado and asparagus salad with carrot “hay” and black quinoa

Ayurveda Rezept: Avocado-Spargel-Salat an Karottenheu und schwarzem Quinoa | Ayurveda Parkschlösschen Health Blog

A recipe from our former head chef Eckhard Fischer.

Ingredients (for 4):

1.2 kg white asparagus
4 ripe avocados
1 large red bell pepper
20 cherry tomatoes
1 lime, cut in quarters
1 heaped Tbs. pine nuts
1 heaped Tbs. pistachio nuts
1 heaped Tbs. vegetarian stock powder
1 heaped Tbs. tarragon, freeze dried
1 bunch chervil (finely chopped)
½ tsp. coarse chilli flakes
200 ml orange juice
1 Tbs. olive oil
1 small apple, cut in quarters
1 small shallot, cut in half
2 heaped Tbs. food starch
2 large carrots
1 g saffron powder
1 pinch salt
100 ml orange juice
80 g quinoa

Avocado and asparagus salad
Peel the asparagus and cut into bite-sized pieces. Simmer peels in 1.5 litres water with lime, apple and shallot. Deseed and peel bell pepper; cut into pieces. Halve the cherry tomatoes. Cook the asparagus in broth used for cooking peels until firm to the bite, and remove from broth. Bring the remaining asparagus water to a boil, together with orange juice, vegetarian stock and chervil. Thicken with food starch until quite thick. Sauté pine nuts, pistachio nuts and bell pepper in olive oil. Put the asparagus, pine nuts, chili flakes, tarragon into a bowl, and add the thickened broth. Peel the avocados, cut into bite-sized pieces, and add to the asparagus.

Carrot hay
Peel the carrots, and cut in very fine, long strips. Simmer the carrot hay in orange juice with saffron, salt and water in a frying pan, covered, until firm to the bite.

Black quinoa
Simmer the quinoa in salted water 1 hour until soft.

Tips for the Doshas

In Ayurveda, asparagus is considered to be one of the healthiest vegetables. It balances all three Doshas. Avocado with its many good essential oils increases Kapha , which is then counterbalanced by the chilli, tomatoes, carrots and orange juice. Quinoa is one of the best round grains for decreasing the Kapha remaining from the winter.

Filed under Main Meals, Snacks & Salads

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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