@sezzy.brown: Make the most of Shepard Avocado season with this Lamb Backstrap & Avocado Salsa Verde Dense Bean Salad @Australian Avocados Serves 3 - 4 300-400g lamb backstrap 1 tsp garlic powder 1 tsp smoked paprika ½ tsp ground cumin Kosher salt (or fine sea salt) Cracked black pepper 1 tbsp olive oil 400g can cannellini beans, rinsed and drained 1 roasted red pepper (from a jar), sliced 1 cup cherry tomatoes, halved 1 large Shepard avocado, sliced Salsa Verde 1 cup parsley, roughly chopped ½ cup coriander, roughly chopped 1 small garlic clove 1 tbsp capers 1 tbsp red wine vinegar ½ tsp Dijon mustard 4 tbsp extra virgin olive oil Kosher salt (or fine sea salt) Method Rub the lamb with olive oil, garlic powder, paprika, cumin, salt and pepper. Sear in a very hot pan or grill for about 3 - 4 minutes per side until nicely browned but still pink inside. Rest for at least 10 minutes before slicing. For the salsa verde, blitz the parsley, coriander, garlic, capers, vinegar, mustard, olive oil and a pinch of salt in a small food processor or food chopper until very fine. In a large bowl add the cannellini beans, roasted pepper, avocado and cherry tomatoes. Slice the lamb and add to the bowl too with a few spoonfuls of salsa verde so everything becomes glossy and covered. Serve in a salad bowl with a few extra slices of avocado on top and enjoy! #australianavocados #shepardavocadoseason #paidpartnership #ad

Sarah Brown

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Region: AU

Monday 06 April 2026 09:28:05 GMT