Avocado salad
With oven-baked hoisin-marinated Tulip Quick Bites
Drain the Quick Bites and toss with hoisin sauce. Sprinkle with sesame seeds and bake in a preheated oven for 10 minutes at 180°C / 350°F.
Coarsely chop the tomatoes and mince the garlic and parsley.
Split the avocados, pit them and scrape out the pulp with a spoon.
Coarsely mash the avocados with a whisk and stir together with the tomato, beans, lemon juice, cumin, garlic and parsley. Season with salt and freshly ground pepper.
Place on a platter or in a bowl and top with the hot Quick Bites. Serve right away.
With baked tomatoes
