Green bean salad with avocado and quail eggs
2 servings
30 minutes
This salad is exquisite and light, with notes of freshness and harmony. Chinese cuisine is renowned for its balance of flavors, and this dish is no exception. Crispy green beans, tender avocado, and quail eggs create an elegant combination of textures. Pumpkin seeds add a subtle nutty note, while arugula provides a spicy bitterness. Dressed with soy sauce and olive oil, the salad gains Eastern depth and softness. It's the perfect dish for a light snack or an exquisite dinner. It pairs wonderfully with rice dishes or seafood, complementing them with freshness. Each ingredient plays an important role in creating amazing flavor and benefits. The simplicity of preparation makes it an excellent choice for those who appreciate balance and elegance in food.
1
Boil the beans until cooked, about 10 minutes. Cool down.
- Frozen green beans: 200 g
2
Peel the hard-boiled eggs, chop them into a dish with beans.
- Quail egg: 8 pieces
3
Peel and chop the avocado and add it to the beans and eggs. Also add the pumpkin seeds.
- Avocado: 1 piece
- Pumpkin seeds (pepitas): to taste
4
Wash the arugula and add it to the salad.
- Rocket (arugula): 250 g
5
Mix soy sauce and olive oil to taste and dress the salad.
- Olive oil: to taste
- Soy sauce: to taste
