Salad with Kaymak cheese and avocado
4 servings
5 minutes
The salad with 'Kaymak' cheese and avocado is an exquisite blend of freshness and tenderness inspired by Italian cuisine. Avocado adds a velvety texture and rich flavor to the dish, while olives provide a tangy note. The mix of 'Tango' salad leaves, tomatoes, and cucumbers creates a crunchy base, giving the dish lightness. Sesame and sunflower seeds offer additional textural complexity and a nutty aroma. Dressed with olive oil and lemon juice, this salad achieves perfect harmony of flavors. The Kaymak on top completes the composition with its creamy tenderness. The salad can be served as a standalone dish or as a light accompaniment to the main meal, delighting with its delicate balance of fresh ingredients.
1
Peel the avocado and cucumber, then cut them into cubes.
- Avocado: 1 piece
- Cucumbers: 2 pieces
2
Cut the tomatoes into cubes.
- Tomatoes: 3 pieces
3
Mix the 'Tango' salad mix with tomatoes, avocado, and cucumbers.
- Tango salad leaf mix: 1 piece
- Tomatoes: 3 pieces
- Avocado: 1 piece
- Cucumbers: 2 pieces
4
Slice the olives into rings and add them to the mixture.
- Pitted olives: 100 g
5
Sprinkle with sesame and sunflower seeds.
- Sesame seeds: 10 g
- Sunflower seeds: 15 g
6
Sprinkle with lemon juice and olive oil.
- Lemon juice: to taste
- Salt: to taste
7
Salt to taste (the olives are salty enough, be careful).
8
Serve on the table with a large spoon of 'Kaymak' cheese on top.
- Kaymak (clotted cream): 100 g
