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Avocado salad with vegetables

0
581
Kitchen European
Calorie content 146.7 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 9.6 gr.
Fats * 13.7 g
Carbohydrates* 4 gr.
* per 100 gr. product
Avocado salad with vegetables
Content

The simplest salad that will surprise you with a juicy, bright taste, and also provide a huge amount of vitamins. Suitable, and as a side dish for meat, and as a separate snack in combination, for example, with brown toast. To make the salad really tasty, it is important to choose the “right” avocado and fresh, ripe vegetables.

Ingredients

Cooking process

step 1 out of 5
Preparing vegetables and herbs for salad. We wash everything thoroughly and dry it with a towel.
step 2 out of 5
Cut the cucumber into slices and then divide into quarters. Peel the bell pepper from the seed capsule and stalk and cut into thin short strips.
step 3 out of 5
Cut the cherry tomatoes in halves. Cut the avocado into two halves, remove the bone, remove the skin with a knife. Cut the pulp into small cubes, corresponding approximately to the size of cherry halves.
step 4 out of 5
Finely chop the parsley with a knife. Cut the parmesan into thin small slices with a special knife for peeling vegetables. In a salad bowl, mix chopped cucumbers, avocado pieces, bell pepper strips, halved cherry tomatoes, chopped parsley.
step 5 out of 5
To prepare the dressing, put boiled yolk, French mustard in a small bowl and pour olive oil. Punch the mixture with an immersion blender until a thick mass is obtained. Put the resulting dressing in a salad, gently mix all the ingredients. You can add salt and black pepper to taste, garnish with French mustard seeds. It is recommended to serve the salad immediately after preparation.

Bon Appetit!

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