Green salad with avocado
10 servings
20 minutes
Green salad with avocado is a fresh and light Spanish recipe that combines crunchy vegetables and the creamy texture of avocado. Its origins lie in Mediterranean culinary traditions, where the harmony of flavors and healthy ingredients are valued. The salad refreshes nicely with cucumbers and green peppers, while Dijon mustard and lemon juice add a tangy zest. Avocado makes the dish tender, and olive oil brings all components together into a cohesive composition. This salad is perfect as a standalone light dish or as a side to fish and meat, enhancing their flavors.
1
Mix finely chopped avocado, green pepper, celery, cucumber, onion, crushed garlic, and torn lettuce.
- Avocado: 320 g
- Green bell pepper: 350 g
- Celery stalk: 2 pieces
- Cucumbers: 260 g
- Spring onion: 4 pieces
- Garlic: 1 clove
- Frisee lettuce: 2 pieces
2
Season with lemon juice, a pinch of sugar, Dijon mustard, and olive oil. Mix well.
- Lemon juice: 2 tablespoons
- Sugar: to taste
- Dijon mustard: 0.5 teaspoon
- Olive oil: 125 ml
