Pink tomatoes with avocado in BUONO

1 serving

15 minutes

Pink tomatoes with avocado at BUONO is a refined salad with subtle notes of Chinese cuisine. Bright and juicy tomatoes harmoniously blend with the creamy avocado puree, creating an incredibly fresh and rich flavor. The light acidity of balsamic vinegar enhances the sweetness of the vegetables, while roasted eggplants add a pleasant texture. Herbs like dill, basil, oregano, thyme, and tarragon give the dish aromatic depth and make it truly layered. This salad is perfect as a light appetizer or a vibrant addition to main courses. The presentation with a molding ring makes it aesthetically appealing, while the rich taste is unforgettable.

Energy value per serving

• Calories: 465.7
• Proteins: 5.8g
• Fats: 39.1g
• Carbohydrates: 18.5g

Ingredients

• Tomatoes: 220 g
• Shallots: 20 g
• Basil: 3 pc
• Dill: 1 sprig
• Avocado: 160 g
• Eggplants: 25 g
• Balsamic sauce: 2 ml
• Balsamic vinegar: 3 ml
• Olive oil: 15 ml
• Oregano: to taste
• Thyme: to taste
• Rosemary: to taste
• Tarragon: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Fry the eggplants.

   Required ingredients:

   • Eggplants: 25 g

2. Make a puree from the avocado flesh using a fork and place it on a plate with a ring.

   Required ingredients:

   • Avocado: 160 g

3. Lay out sliced tomatoes, onion cut into half rings, and 25 g of fried eggplants.

   Required ingredients:

   • Tomatoes: 220 g
   • Shallots: 20 g
   • Eggplants: 25 g

4. Dress with sauce and vinegar, season with herbs.

   Required ingredients:

   • Balsamic sauce: 2 ml
   • Balsamic vinegar: 3 ml
   • Oregano:  to taste
   • Thyme:  to taste
   • Rosemary:  to taste
   • Tarragon:  to taste

5. Garnish with dill and basil.

   Required ingredients:

   • Dill: 1 sprig
   • Basil: 3 pieces