Avocado, Cornichon and Arugula salad
32
Slightly sour variety of greens.
Ingredients
| 1 | each |
avocados
|
|
| 60 | grams |
cornichons
pickled, not sweet, diced |
* |
| 1 | bunch |
arugula (roquette)
chopped not so finely |
* |
| ½ | cup |
chives
chopped finely |
* |
| ½ | each |
lemon
squeezed |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | x |
white pepper
ground |
* |
| 1 | teaspoon |
pepperoni
green, chopped finely, optionally |
* |
Directions
1 - Squeeze a lemon into a bowl, add sugar, and stir until dissolved.
2 - Cut the avocado in half, remove the pit, take small portions of flesh by the teaspoon, and place in the bowl.
3 - Mix the avocado gently, and leave it for about 5 to 10 minutes.
4 - In the meantime prepare chives, cornichons, and optionally pepperoni.
5 - Cut off arugula stems saving leaves (stems are not needed), cut arugula leaves not so finely.
6 - Add greens to green avocado, pour olive oil, season with pepper, mix gently, ready.
Nutrition Facts
Serving Size 241g (8.5 oz)Amount per Serving
Calories 44983% of calories from fat
% Daily Value *
Total Fat 41g
64%
Saturated Fat 6g
30%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrate
8g
8%
Dietary Fiber 14g
54%
Sugars g
Protein
8g
Vitamin A 6%
•
Vitamin C 52%
Calcium 3%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
