Avocado salad with physalis

4 servings

15 minutes

Avocado and physalis salad is a delightful combination of tropical freshness and Pan-Asian sophistication. Avocado, known for its creamy texture and delicate nutty flavor, harmoniously complements the sweet-and-sour notes of physalis. Fresh herbs—mint, cilantro, and green onion—add zest and lightness to the dish. Dressed with a fragrant mix of soy sauce, raspberry vinegar, and olive oil, this salad becomes a true symphony of flavors. It is perfect as a light appetizer or side dish to main courses. Ideal for summer evenings when you crave something fresh and unusual yet simple to prepare. Pan-Asian cuisine is renowned for its balance of flavors, and this salad is a vivid example of its refinement. It impresses with its unusual combination of ingredients, creating gastronomic pleasure in every bite.

Energy value per serving

• Calories: 193.1
• Proteins: 2.3g
• Fats: 18.2g
• Carbohydrates: 3.1g

Ingredients

• Avocado: 2 pc
• Physalis: 16 pc
• Green onions: to taste
• Coriander leaves: 1 bunch
• Fresh mint: 1 bunch
• Olive oil: 2 tbsp
• Raspberry vinegar: 1 tbsp
• Soy sauce: 1 tbsp
• Ground black pepper: to taste

Cooking steps

1. Cut the avocado into cubes.

   Required ingredients:

   • Avocado: 2 pieces

2. Cut the physalis into quarters.

   Required ingredients:

   • Physalis: 16 pieces

3. Chop the greens finely.

   Required ingredients:

   • Green onions:  to taste
   • Coriander leaves: 1 bunch
   • Fresh mint: 1 bunch

4. Mix all the ingredients.

   Required ingredients:

   • Avocado: 2 pieces
   • Physalis: 16 pieces
   • Green onions:  to taste
   • Coriander leaves: 1 bunch
   • Fresh mint: 1 bunch

5. Season with soy sauce, vinegar, and olive oil.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Raspberry vinegar: 1 tablespoon
   • Soy sauce: 1 tablespoon

6. Add pepper to taste.

   Required ingredients:

   • Ground black pepper:  to taste