Iceberg salad with avocado

2 servings

10 minutes

Iceberg salad with avocado is a harmonious blend of freshness and spicy notes born from the depths of Italian cuisine. The light yet rich flavor of avocado meets the crispy leaves of iceberg, creating a perfect balance of textures. Lemon juice adds a refreshing tang, while olive oil contributes richness. Chili pepper gives this salad a slight spiciness, and apple cider vinegar enriches it with a subtle sweet-sour note. This salad is perfect as a standalone dish for a light snack or as a side to main courses. Its simplicity in preparation makes it an excellent option for a quick yet exquisite treat. It pairs wonderfully with fish and white wine, giving the meal a Mediterranean character.

Energy value per serving

• Calories: 459.3
• Proteins: 1.8g
• Fats: 48.1g
• Carbohydrates: 2.7g

Ingredients

• Avocado: 1 pc
• Iceberg lettuce: 150 g
• Lemon: 1 pc
• Olive oil: 4 tbsp
• Apple cider vinegar: 1.5 tsp
• Dried chili peppers: pinch
• Salt: to taste

Cooking steps

1. Cut the avocado into small cubes.

   Required ingredients:

   • Avocado: 1 piece

2. Combine with torn iceberg lettuce leaves. Drizzle with lemon juice and season with salt.

   Required ingredients:

   • Iceberg lettuce: 150 g
   • Lemon: 1 piece
   • Salt:  to taste

3. Dress with olive oil.

   Required ingredients:

   • Olive oil: 4 tablespoons

4. Season with chili pepper.

   Required ingredients:

   • Dried chili peppers:  pinch

5. Add apple cider vinegar. Mix.

   Required ingredients:

   • Apple cider vinegar: 1.5 teaspoon