Avocado Salad

Name: Avocado Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Arugula 2.8 oz; Avocado ripe 1; Datterino tomatoes 1 ¼ cup; Pumpkin seeds 1 ½ tbsp; Taggiasca olives 1.8 oz; Lemon juice 1; Fresh chili pepper 2; Extra virgin olive oil 3 tbsp; Fine salt to taste; Black pepper (optional) to taste

262

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 262
Carbohydrates g 3.9
of which sugars g 3
Protein g 4.4
Fats g 25.4
of which saturated fat g 3.27
Fiber g 3.2
Sodium mg 309

Difficulty: Easy
Prep time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

Avocado: more than a fruit, a superfood! Thanks to its many beneficial properties and high antioxidant content! Here at Giallozafferano, we didn't miss the chance to enjoy it in a refreshing salad, perfect as a summer dish: avocado salad! The side dish you were looking for to accompany your main courses or to enjoy on its own. Imagine how much more pleasant and tasty your lunch break at the office will be, perhaps adding arugula only at the last minute to prevent it from wilting in contact with the lemon dressing and other ingredients! Enjoy all the pleasure of this precious food with its ripe pulp that perfectly matches the sweetness of cherry tomatoes, the crunchiness of pumpkin seeds, and the savoriness of Taggiasca olives: prepare the avocado salad with us!

INGREDIENTS

262

Calories per serving

Ingredients for the salad: Arugula 2.8 oz (80 g); Avocado 1 - ripe; Datterino tomatoes 1 ¼ cup (200 g); Pumpkin seeds 1 ½ tbsp (20 g); Taggiasca olives 1.8 oz (50 g)

for the citronette: Lemon juice 1 -; Fresh chili pepper 2 -; Extra virgin olive oil 3 tbsp (40 g) -; Fine salt to taste; Black pepper to taste - (optional)

Preparation

How to prepare Avocado Salad

To prepare the avocado salad, you can start by draining the Taggiasca olives from their preservation oil 1, then prepare the lemon dressing: take the fresh chili peppers (if you prefer, you can use kitchen gloves; otherwise, remember to wash your hands very well after cleaning and slicing them to avoid irritation), remove the stalk and open them to remove the seeds 2. Then slice them thinly 3.

Squeeze the juice of 1 lemon 4, then strain it 5 and pour it into a jar 6 (you can also emulsify the lemon dressing in a small bowl using a whisk or a fork).

Add a pinch of salt 7, pepper (optional), and the fresh chili pepper 8, then add the extra virgin olive oil 9.

Close and shake the jar 10 to emulsify the mixture, and your lemon dressing will be ready 11. Pour it into a bowl where you will dress the salad. Wash and dry the cherry tomatoes and arugula well, then cut the cherry tomatoes in half lengthwise 12.

Then cut the avocado in half and peel it 13 (if very ripe, you can scoop out the pulp with a spoon), dice the pulp 14. Now, pour the Taggiasca olives into the bowl where you had placed the lemon dressing 15.

Add the avocado 16 and mix carefully 17 so that the avocado does not oxidize thanks to the dressing. Also, add the cherry tomatoes 18.

Then add the arugula 19 and finally the crunchy note: the pumpkin seeds 20; mix well and your avocado salad is ready to be enjoyed 21!

How to store

It is recommended to consume the avocado salad immediately to prevent the arugula from absorbing too much dressing and wilting.

Freezing is not recommended.

Tips

Let your imagination run wild! You can make this big salad even more delicious and colorful by adding feta cheese, for example, or salted ricotta. You can remove the cherry tomatoes and olives and instead add melon; or an alternative with julienned bell peppers or carrots! We'll leave it to your taste and love for plant-based ingredients!

For the translation of some texts, artificial intelligence tools may have been used.