Avocado guacamole salad with quinoa and sweet tomatoes
2 servings
15 minutes
This salad is a vibrant blend of Mexican cuisine and modern gastronomic trends. Avocado guacamole with its creamy texture and citrus notes harmoniously pairs with quinoa, adding nutrition to the dish. Baku tomatoes bring a sweet freshness, while arugula and Swiss chard add a light bitterness and crunch. Creamy balsamic finishes the flavor with a refined touch. Historically, guacamole is an iconic Mexican sauce loved for its simplicity and rich taste. Here it takes on a new form, becoming the base for a light and healthy salad that works well as a standalone dish or side. It can be served as an elegant appetizer or light dinner, complemented by a glass of white wine or fresh lemonade.
1
Finely chop the avocado, add olive oil, cilantro, lime juice, salt, and pepper to taste, and mix thoroughly until a paste consistency is achieved.
- Avocado: 130 g
- Olive oil: 20 ml
- Cilantro: 2 sprigs
- Lime juice: 10 ml
2
In a separate bowl, mix chard and arugula salads, add tomatoes and cilantro, dress with olive oil and lemon juice, season with salt and pepper to taste.
- Chard (Swiss chard): 50 g
- Rocket (arugula): 50 g
- Baku tomatoes: 160 g
- Cilantro: 2 sprigs
- Olive oil: 20 ml
- Lemon juice: 7 ml
3
Pour quinoa with water in a 1:2 ratio, boil, then simmer for 10-12 minutes. Let it cool.
- Quinoa: 50 g
4
On the edges of the plate, place small portions of guacamole and quinoa using a tablespoon. In the center of the plate, add the mixed salad. Garnish with slices of radish and balsamic cream.
- Quinoa: 50 g
- Balsamic glaze (crema): 5 g
- Radish: 30 g
