Avocado, Zucchini and Wild Mustard Seed Salad
1 serving
15 minutes
This salad is a bright representative of Pan-Asian cuisine, combining the freshness of vegetables and the richness of nuts. Avocado gives it a creamy texture, while zucchini adds lightness and crunchiness. The mustard sauce with cream and honey adds a spicy sweetness that highlights the flavors of greens and onions. Pecan nuts and parmesan give depth and sophistication to the salad. The dish is perfect for a summer menu, a light dinner, or as a side dish to a main course. It can be complemented with seafood or tofu to enhance the gastronomic pleasure. With its harmonious combination of ingredients and expressive taste, this salad becomes an ideal choice for those who appreciate the balance between nutrition and refinement in food.
1
For the sauce, mix cream, mustard, and honey. Add salt to taste.
- Heavy cream 35% fat: 15 ml
- Mustard sauce: 50 g
2
Tear the lettuce and slice the avocado and zucchini.
- Lettuce: 40 g
- Avocado: 50 g
- Courgette: 20 g
3
Slice the onion into rings and mix everything with the sauce.
- Red onion: 10 g
- Mustard sauce: 50 g
4
Pile on a plate, garnish with onion, and sprinkle with nuts and parmesan on top.
- Red onion: 10 g
- Chopped pecans: 10 g
- Parmesan (Parmigiano Reggiano): 10 g
