The mixed salad with avocado is a fresh, tempting, rather quick and very easy preparation that can be customized as we like. It is not just a side dish but a dish that combines side and main course in one single meal, rich, aromatic, perfect to take with you to work or during your free time. The mixed salad with avocado contains no eggs, gluten, lactose, or dairy proteins; it can be prepared well in advance and stored in the fridge or a very cool place until ready to enjoy.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2/3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 avocados
- 10 rehydrated sun-dried tomatoes
- to taste pitted black olives
- 10 cherry or piccadilly tomatoes
- 1 stalk celery
- to taste red onion
- 1 carrot
- 5 oz canned mackerel or tuna in oil
- to taste fine salt
- to taste freshly ground pepper
- 1 tbsp lemon juice
- to taste grated lemon zest
- to taste extra virgin olive oil
- 1 pinch fresh or dried oregano
Steps
To make our rich and tasty mixed avocado salad, let’s start by preparing all the ingredients in front of us.
Soak the sun-dried tomatoes in boiling water for 15 minutes to make them sufficiently soft; after the time has passed, drain them, gently squeeze them, chop them, and transfer them to a salad bowl.
Wash the fresh tomatoes, cut them in half or more pieces, and add them to the sun-dried tomatoes.
Pit the olives and also add them to the salad bowl.
Drain the tuna (or mackerel) of the excess oil and add it to the other ingredients.
Wash the carrot and celery stalk and cut them into pieces.
Finely chop a piece of onion (Tropea red onion is great for a more decisive aroma; or choose the “ramata” onion for a more delicate aroma.
Now let’s take care of the avocados which should not be too ripe and soft.
Cut the skin all around, until you “feel” the central pit under the knife, then separate the two halves of the fruit by twisting them in opposite directions (the central pit will act as a pivot around which to rotate the two halves of the fruit).
Using a teaspoon or tablespoon, scoop out all the pulp, trying not to break it; you can also simply peel the two halves of the avocado with a sharp knife and then cut them into slices or small pieces, according to taste and needs; finally, add them to the salad.
Finely chop some lemon peel to flavor the salad.
Finally, add the lemon juice, fine salt, freshly ground pepper, a pinch of oregano, and extra virgin olive oil to taste and mix everything. Taste to adjust for salt and oil if necessary and enjoy this fresh delight.
Bon appetit
