Avocado, Cornichon & Arugula salad
Slightly sour variety of greens.
Yield
1 servingsPrep
15 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
avocados
|
|
| 6E+1 | grams |
cornichons
pickled, not sweet, diced |
* |
| 1 | bunch |
arugula (roquette)
chopped not so finely |
*
|
| 118 | ml |
chives
chopped finely |
*
|
| 0.5 | each |
lemon
squeezed |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
brown sugar
|
|
| 1 | x |
white pepper
ground |
*
|
| 5 | ml |
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.
