Tomato and avocado salad with sweet potato mash and green asparagus

Ingredients for 3 servings:

• 500 g vine tomatoes
• 3 avocados
• ½ lemon(s)
• ½ onion(s), red
• Parsley
• basil
• Apple cider vinegar
• salt and pepper
• 1 tsp maple syrup
• 300 g sweet potatoes
• 200 g floury potatoes
• 100 ml almond milk (almond drink)
• nutmeg
• 500 g asparagus, green
• 100 g sesame seeds, peeled
• Sesame oil or other oil

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

alkaline dish

For the tomato and avocado salad, chop the tomatoes and avocados and place them in a bowl. Finely chop the onion and add it. Squeeze the lemon juice and mix with the fresh herbs, salt, pepper, apple cider vinegar, and maple syrup. Pour the dressing over the tomatoes and avocados and let it sit for 10 minutes. For the sweet potato mash, boil and peel the potatoes and sweet potatoes. Place them in a saucepan and mash finely with a potato masher. Stir in the almond milk and season with salt and nutmeg. For the green asparagus with sesame oil, trim the ends of the asparagus stalks. Blanch the asparagus until al dente. Toast 100g of peeled sesame seeds in oil. Fry the asparagus in sesame oil and then toss it in the toasted sesame seeds.