- 1 PC. Avocado
- 3 pcs. Salad
- 1 teaspoon Walnut oil
- 10 g Seeds (unroasted)
- to taste salt
- to taste Pepper
The beneficial properties of avocados are difficult not to underestimate. This fruit contains 20% of the daily norm of folic acid, as well as copper and magnesium. All these substances are very important for the normal functioning of our body because they are responsible for the acid-base balance.
It is believed that avocado salads came to us from Mexican cuisine, as it is where their homeland is located. But avocados can be found in dishes of other nations. Most often, fruit salads are prepared from avocados, adding, for example, oranges. But this fruit goes well with seafood: tuna, salmon, crab sticks. The taste of avocado resembles peanut butter, so it goes well with meat.
Dressing for salads with avocados should not be very greasy, since this fruit itself is quite “creamy” and high-calorie. Also, it does not have a pronounced aroma, so a very saturated dressing can easily drown out the taste of the avocado itself. For refueling such salads, olive oil is often used. Useful advice when dressing salad: divide the dressing into 2 parts, grease the sliced avocado slices with one part – this will help to avoid darkening of the fetus and damage when mixing; pour the second part of the dressing on the remaining salad ingredients, mix, and at the very end put avocado slices in the salad.