Australian Avocado, Cucumber, Kohlrabi & Yuzu Salad
Mitch Orr –
Video & Photography by Anthony MacFarlane
Chef Notes
- A plated dish of vegetables that uses the creamy richness of Australian avocados to balance the fresh juicy crunch of cucumber and kohlrabi.
- Yuzu kosho crème fraîche adds slight acidity and warmth while a fresh Australian yuzu vinaigrette ties the dish together.
- An elevated, textural salad that works on its own, is easy to tweak to suit all dietary requirements and also pairs well with seafood, poultry or meat.
Ingredients
- 1 Australian avocado
- 1 purple kohlrabi
- 4 baby cucumber
- 1 bunch of chives
- 2 fresh yuzu
- 10g yuzu kosho
- 100g crème fraîche
- 50ml cold pressed organic avocado oil
- 50ml extra virgin olive oil
- 10ml mirin
- murray river pink salt
Preparation
- Make an ice brine, with 500ml water, ice and 50g salt.
- Cut the cucumbers into quarters or sixths length ways and place into the ice brine.
- Peel the kohlrabi and cut into the same size lengths as the cucumber and place in the ice brine.
- Mix the yuzu kosho and the crème fraîche together and set aside in the fridge.
- Gently peel the yuzu zest, julienne and reserve.
- Juice the yuzu and make a dressing with the mirin, avocado oil and the evoo. Season with salt.
- Cut the avocado in half, gently peel and cut into the same size lengths as the cucumber.
- Cut the chives into long batons.
- Drain and dry the cucumbers and kohlrabi.
To serve:
- Spread the yuzu kosho crème fraîche onto the plate.
- Arrange the cucumber, kohlrabi and avocado on top, layering them to create and even organic balance. Season with salt.
- Garnish with the chives and yuzu zest.
- Dress liberally with the dressing and serve immediately.
