Salads are the perfect accompaniment to any meal, they are also served as a starter and even, in some cases, as a main dish , especially for those who follow a balanced diet . If we add avocado as the main ingredient in a salad, we will obtain a food high in nutrients and properties . Avocado has innumerable proteins that help human health , it is rich in vitamins and provides very high levels of antioxidants .
Avocado has become popular among the top foods for some time. Its consumption is increasing , as its peculiar flavor, color and nutritional composition make it stand out . Accompanying meals with avocado salads provides great benefits to people’s health and nutrition. There are many types of salads, so we will teach you how to prepare the most delicious and especially the richest in proteins, vitamins and nutrients.
Exclusive salads for avocado
Before entering the salad recipes fully, you should know that avocado does not go with all types of vegetables , so it is necessary that you do not include it in any salad, only in the recommended ones. This is the best way to get the most out of this fruit rich in antioxidant and anti-inflammatory bioactive components . Now yes, we are going with two easy and simple recipes to enjoy avocado.
Ingredients for Cobb salad
- 200 gr chicken breast in cubes
- 1 avocado
- 8 slices of bacon
- 12 quail eggs
- Half romaine lettuce
- 75 gr of Roquefort cheese
- Extra Virgin Olive Oil
- 150 gr of Cherry tomatoes
- Sherry vinager
- Dijon mustard
- 4 sprigs of chives
- Ground black pepper
Step 1 : Cook the eggs in a pot with water and a splash of vinegar for 5 minutes . Remove from heat and let cool to cut cooking. Peel the eggs, chop them in half and reserve.
Step 2 : Mark the bacon on a grill for two minutes, each side. It is recommended that the grill is very hot and that they be thin slices so that they are crisp.
Step 3 : On the same grill , seal the chicken breasts on both sides. Cooking should be between 12 to 14 minutes over medium heat. When they are ready, just cut them into cubes.
Step 4 : Wash and cut all the Cherry tomatoes in half.
Step 5 : Wash the lettuce well and chop it. Then add it to the salad bowl.
Step 6 : Add the avocado previously cut into thin slices .
Step 7 : Integrate the rest of the ingredients one by one, regardless of the order.
Step 8 : Blue cheese should be one of the last ingredients. It should be well refrigerated until the moment it is added to the avocado salad.
Step 9 : Prepare a vinaigrette with the extra virgin olive oil, sherry vinegar, salt and pepper. Sauce all over the salad .
Step 10 : Garnish with chopped chives.
Beyond all the benefits that the consumption of this fruit offers. It is necessary to emphasize that its use must be monitored because its oxidation rate is quite high . If you plan to prepare one of the salads that we present here but you estimate that there will be half of the fruit left, find out that the avocado is preserved in a specific way so that you can consume it later and continue taking advantage of its flavor and nutrients .
Ingredients for the avocado and mozzarella salad
- 1 avocado
- 8 fresh mini mozzarella
- Oak leaf lettuce
- Arugula to taste
- 20 gr of pine nuts
- 10 strawberries
- Blueberries to taste
- Sesame seeds to taste
- Extra Virgin Olive Oil
- Balsamic vinegar
- Black pepper
Step 1 : Wash the lettuce leaves . Remove the hard part of each lettuce and leave only the green one.
Step 2 : On the base of a plate, place the lettuce next to some arugula leaves.
Step 3 : Prepare a vinaigrette with the oil, vinegar, salt, honey and pepper. Season the lettuce. Save two tablespoons for last.
Step 4 : Wash the strawberries . Remove the leaves and the peduncle. Cut into four.
Step 5 : Drain the mozzarella slices and chop in half.
Step 6 : Toast the pine nuts in a skillet, put on medium heat, stirring every so often so that they do not burn.
Step 7 : Chop the avocado into slices and place it on the arugula leaves.
Step 8 : On the sides, place the rest of the ingredients. Strawberries, mozzarella and blueberries.
Step 9: Garnish with the toasted pine nuts and sesame seeds. Lastly, pour in the rest of the vinaigrette.