Avocado salad

Name: Avocado salad - Elisabeta M.
Ingredients: 2 avocados; 1 bunch of wild garlic; 2; 3 onions; 1 bell pepper; 3 tomatoes; 1 Spanish iceberg lettuce; salt to taste; 2 tablespoons of olive oil; 1 teaspoon of vinegar

Savory - Avocado salad by Elisabeta M. - Recipia

Spring Salad with Wild Garlic and Avocado When I need a quick yet fresh and light meal, I turn to this salad. It takes just ten minutes to prepare, although a bit of attention is needed for cleaning and slicing. I usually use what I have on hand, but I try not to skip the wild garlic, especially when it's in season. The avocado adds a creamy texture that contrasts well with the crunchy vegetables. Quick Info Total Time: 10-15 minutes Preparation Time: 10 minutes Cooking/Baking Time: none required Servings: 3-4 people Difficulty: easy Recipe Type: seasonal salad, quick option for lunch or dinner Ingredients 2 avocados 1 bunch of wild garlic 2-3 onions (red or white, according to preference) 1 bell pepper 3 tomatoes 1 head of iceberg lettuce (or Romanian green lettuce) salt, to taste 2 tablespoons olive oil 1 teaspoon vinegar Preparation Method 1. Start with the onion: peel and slice it into rings. If the onion is too strong, you can soak it in cold water for two minutes. 2. Wash the lettuce, drain it well, and slice it thinly. If using iceberg lettuce, keep in mind that it is crunchier, while Romanian lettuce is softer. 3. Wash the wild garlic, then slice it into thin strips. 4. Clean the bell pepper and slice it into rings as well. 5. Wash the tomatoes and cut them into appropriate slices, neither too thin nor too thick. 6. Cut the avocado in half, remove the pit, then gently scoop out the flesh and slice it. 7. Place all the chopped vegetables into a large bowl. 8. Sprinkle salt to taste, add the two tablespoons of olive oil and a teaspoon of vinegar. Gently mix to avoid mashing the avocado. 9. Serve the salad immediately. Why I Make This Recipe Often Because it’s quick and doesn’t require hard-to-find ingredients. The wild garlic makes a difference in flavor, and the avocado helps when I want something more filling. It’s perfect for a light meal or as a side dish for something else. Tips and Variations Tips - Use a ripe avocado, but not overly soft. If it’s too hard, it won’t taste good, and if it’s too soft, it will turn to mush when mixed. - For wild garlic, I wash it twice since the leaves can hold dirt. - If the vegetables aren’t cold, keep the salad in the fridge for a few minutes before serving. Substitutions - Iceberg lettuce can be replaced with Romanian green lettuce or even a mix of leaves if you don’t have anything else. - Wild garlic can be omitted if it’s out of season, but you will lose some flavor. You can try using young spinach leaves or green onions, but the taste will be different. - The vinegar can be swapped for lemon juice if you prefer. Variations - Sometimes I add thinly sliced cucumber, but only if I want something more refreshing. - If you have red onion, you can use it for a milder flavor. - For consistency, a sprig or two of dill or fresh parsley works well, although the basic recipe doesn’t include them. Serving Ideas - It works well as a main dish for a light meal. - It can be served alongside roasted meat or fish. - It’s suitable for a picnic if kept cool and mixed just before serving. Frequently Asked Questions 1. Can I make the salad in advance and keep it in the fridge? This salad is best enjoyed immediately after preparation. If it sits too long, the avocado will oxidize, and the salad will release water. If you want to prepare it ahead of time, keep the chopped ingredients separate and mix them just before serving. 2. Can I use a different type of oil instead of olive oil? Yes, but extra virgin olive oil adds a unique flavor. If you don’t have it, you can use cold-pressed sunflower oil. 3. Can wild garlic be replaced with another green? If you can’t find wild garlic, you can use green onions or, for a different flavor, a bit of finely chopped green garlic. However, wild garlic has a specific taste. 4. What type of onion is best? I use yellow or red onion, depending on what I have. Red onion is sweeter, while yellow onion is spicier. Either works. 5. Can I add other vegetables? If you want, you can add thinly sliced cucumber or radishes. They won’t change the overall flavor, but they are not included in the basic recipe. Nutritional Values These values are estimates for a serving of four, without bread or other additions: Calories: approximately 220 kcal Protein: 3-4 g Fat: 15-18 g (mostly from avocado and olive oil) Carbohydrates: 12-15 g (mainly from vegetables) It’s a filling salad thanks to the avocado, but with a low carbohydrate content and no sources of sugar or starch. Storage and Reheating The salad doesn’t store well once mixed, especially due to the avocado, which oxidizes quickly, and the lettuce, which releases water. If you need to prepare it ahead of time, keep the ingredients separate and cold, and combine them with the dressing just before serving. It should not be reheated.

Avocado salad

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