Sweet potato salad with pak choi, crispy avocado and sweet potato chips

Source: https://www.gefu.com/rcp_recipe/sweet-potato-salad-with-pak-choi-crispy-avocado-and-sweet-potato-chips

Ingredients

Portions

600	g	Sweet potatoes
300	g	Pak choi
200	g	Mushrooms
1		Avocado
20	EL	Flour
60	ml	Water
80	ml	Sunflower oil
1		Lime, juice thereof
2	EL	Honey, liquid
1	EL	Rice wine vinegar
1	EL	Ginger root, fresh grated
1		Garlic clove, grated
2	TL	Sesame oil
	TL	a half chili flakes

Preparation

Cut 200 g sweet potatoes for the chips into wafer-thin slices using the VIOLINO® Gourmet Slicer. Place the slices on a baking tray lined with baking paper, salt lightly and bake in the oven at 180°C for approx. 10-15 minutes, turning once. Cut pak choi leaves from stems and set aside.

Cut the rest of the sweet potatoes into fine julienne with the VIOLINO® Gourmet Slicer and the pak choi stems into fine strips.

stems into fine strips.

Mix the chili-sesame dressing and let both steep in it.

Cut mushrooms into quarters and fry briefly. Peel avocados and cut into cubes. Mix flour and water, turn avocado cubes in it, coat with quinoa, fry in a little oil until crispy and season with salt.

Put pak choi leaves on plates or in bowls and arrange remaining ingredients on top.