Piñata Salad | Abel & Cole
Piñata Salad
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Prep: 15 mins
Cook: 1-2 mins
Grab your salad forks and whack away at this zingy spring salad, made with a confetti-like riot of colourful veg, flecked with green sprouts and herbs. The surprise at the centre? Spoiler alert, it’s creamy avocado halves scattered with toasted cumin seeds for crunch. Blindfolds optional.
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351 kcal
(per portion)
Ingredients you'll need
  • 2 cylindrical beetroot
  • 300g carrots
  • 1 tbsp cumin seeds
  • 1 orange
  • 100g alfalfa sprouts
  • A handful of coriander
  • 1 avocado
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and coarsely grate the beetroot and carrots. Pop them in a large bowl. Heat a dry frying pan over a medium heat. Add 1 tbsp cumin seeds. Toast for 1-2 mins till just fragrant. Keep a pinch for later and stir the rest in with the grated veg.

  • 2.

    Zest and juice the orange. Add all of the zest and half the juice to the veg. Stir in 1 tbsp oil. Add a pinch of salt and pepper. Toss to mix.

  • 3.

    Rinse and drain the alfalfa sprouts. Roughly chop the coriander, leaves and stalks. Set a pinch of coriander aside for later. Gently mix the sprouts and remaining coriander through the salad.

  • 4.

    Halve, stone and peel the avocado. Divide the salad between 2 large bowls or plates. Pop the avocado halves in the centre. Season. Drizzle over the rest of the orange juice and ½ tbsp oil. Finish with the remaining toasted cumin seeds and chopped coriander.

  • Tip

    Drop the beet(root messiness)
    Beetroot are beautiful but they do like to share their purple colour around. To save on stains, prepare beetroot on a plastic chopping board that can be washed and bleached straight away, or line your chopping board with parchment paper to catch the colour. Wear gloves or wash your hands as soon as you've finished chopping to keep your hands a purple-free zone.

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