Avocado salad
Instructions
Avocado salad
Ingredients
Salad
|
Avocados
|
2 |
|---|---|
|
Cherry tomatoes
|
250 g |
|
Cooked green lentils
|
400 g |
|
Lemon
|
squeezed juice of ½ |
|
Salt to taste
|
|
|
Black pepper to taste
|
|
|
Mixed salads
|
60 g |
Lemon sauce
|
Sour cream, 12%
|
150 ml |
|---|---|
|
Crushed garlic clove
|
1 |
|
Lemon (unwaxed)
|
grated zest of ½ |
|
Chopped fresh parsley
|
2 tbsp |
|
Salt to taste
|
The perfect summer and picnic salad
Avocado salads are a summer classic, with the crisp salad leaves partnering the buttery smoothness of the avocado in a perfectly matched pairing. Whether the avocado should be firm to the touch or soft so it almost melts in your mouth is really a matter of taste, but either way high quality produce will make a big difference.
Variation ideas: Mexican-style avocado salad
Avocados are a classic feature of Mexican cuisine, and one way to mix this salad up is by making guacamole instead of serving the fruit whole. Simply mash the avocado with lime juice and small slices of red onion with salt to taste. Delicious!
What to serve with avocado salad
Whether you prefer fresh tortilla chips, toasted rustic bread or protein like grilled salmon and steak, this salad works as a versatile and tasty base that can be combined with just about every ingredient you can think of.
Store avocado salad like this
Like any salad, we recommend making and serving your avocado salad fresh to maintain the crunchiness and texture of the salad leaves, not to mention the colour and taste of the avocado itself. If you want to prepare it in advance, wait until serving before adding the dressing so the leaves don’t go soggy. Leftovers can be kept in an airtight container in the refrigerator for a day before they start to lose their bounce.
