Don't miss another issue…      Subscribe

Avocado, Cornichon and Arugula salad

 
Avocado, Cornichon and Arugula salad
17

Slightly sour variety of greens.

Yield

1

servings

Prep

15

min

Cook

0

min

Ready

15

min

 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed