Avocado and Bean Salad

"Avocado and red kidney bean salad with crispy garlic and crunchy topping can be served as a starter, for lunch, brunch, for dinner and supper. And I don’t see why it could not be eaten for breakfast. What’s so special? Two things: the crunchy topping and the crispy garlic. The seeds are toasted lightly and slowly to absorb the soy sauce end up tasting so good you’d never believe there was just soy sauce added. The garlic is balancing on the edge of slightly burnt, slightly bitter, definitely crisp and super flavoursome."

Preparation Time50 min