The mixed salad with avocado is a fresh, enticing, rather quick, and very easy preparation that can be customized as we see fit. It is not just a side dish but a dish that combines both a side and a main course in one rich, aromatic dish, perfect to take with you to work or in your free time. The mixed salad with avocado contains no eggs, gluten, lactose or dairy proteins; it can also be prepared well in advance and stored in the fridge or in a very cool place until ready to be enjoyed.
- 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 plum tomatoes
- 1 stalk celery
- to taste red onion
- 1 carrot
- 5.3 oz canned mackerel or tuna in oil
- to taste fine salt
- to taste ground black pepper
- 1 tablespoon lemon juice
- to taste grated lemon zest
- to taste extra virgin olive oil
- 1 pinch fresh or dried oregano
Steps
To prepare our rich and delicious mixed salad with avocado, start by arranging all the ingredients in front of you.
Soak the sun-dried tomatoes in boiling water for 15 minutes to ensure they are 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 into two or more pieces, and add them to the sun-dried tomatoes.
Pit the olives and add them to the salad bowl as well.
Drain the tuna (or mackerel) from the excess oil and add it to the other ingredients.
Wash the carrot and celery stalk and cut them into chunks.
Finely chop a piece of onion (the Tropea variety is excellent for a stronger aroma; choose the “ramata” for a milder aroma).
Now, let’s focus on 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 the two halves of the fruit rotate).
With the help of a teaspoon or tablespoon, scoop out all the pulp, trying not to break it; alternatively, simply peel the two halves of the avocado with a sharp knife and then slice or dice them according to taste and needs; finally, add them to the salad.
Finely chop some lemon zest 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 salt and oil, if necessary, and enjoy this fresh delight.
Bon appetit
