Avocado salad with veal
4 servings
60 minutes
Avocado and veal salad is a harmonious blend of freshness and rich meat flavor. Avocado gives the dish a delicate creamy texture, while pine nuts add a subtle nutty note. The light acidity of lime and lemon refreshes it, making the salad especially pleasant on hot days. The sautéed veal with garlic notes complements the composition, turning it into a hearty yet light dish. This salad can be served as a standalone dish or as an exquisite appetizer for dinner. European cuisine values flavor balance, and this salad is a great example of sophistication without unnecessary complexity. It is suitable for a light lunch or festive table.
1
Cook the veal well, slice the cucumbers into thin half-moons, chop the pine nuts in a blender, peel and slice the avocado into small thin half-moons, squeeze juice from the lemon and lime, wash and dry the salad.
- Veal: 250 g
- Cucumbers: 2 pieces
- Pine nuts: 100 g
- Avocado: 1 piece
- Lemon: 1 piece
- Lime: 1 piece
- Green salad leaves: 2 pieces
2
Mix pine nuts, avocado, lemon and lime juice well and let it sit.
- Pine nuts: 100 g
- Avocado: 1 piece
- Lemon: 1 piece
- Lime: 1 piece
3
Shred well-cooked veal, place a pan on the fire, add oil, and sauté garlic cloves; then remove the cloves, add minced veal and green peas, season with salt and pepper, fry for five minutes, and remove from heat to cool.
- Garlic: 3 cloves
- Butter: 300 g
- Veal: 250 g
- Green peas: 1 jar
- Salt: pinch
- Ground black pepper: pinch
4
Add the cooled veal with peas to a bowl, then add cucumbers and mix well. Next, add the salad and gently mix (salt to taste), add sesame seeds (you can lightly toast the sesame) and serve.
- Veal: 250 g
- Green peas: 1 jar
- Cucumbers: 2 pieces
- Green salad leaves: 2 pieces
- Salt: pinch
- Sesame seeds: 10 g
