Guacamole Salad
For 1 person
Needed: A big bowl, a tool to crush the avocados (mixer or crushing tool like a Cocktail Muddler)
Ingredients:
Guacamole
- 2 ripe Avocados
- 1 teaspoon Black Ground Pepper
- 1 teaspoon Sea Salt (Maldon)
- dash of Paprika Powder
- dash of Cayenne Pepper
- Half Lime (or Lemon)
- 2 Tablespoons of Good Italian Olive Oil
- dash of Asafetida (optional) -not on ekadasi-
- dash of Cayenne Pepper
- Half Lime (or Lemon)
- 2 Tablespoons of Good Italian Olive Oil
- dash of Asafetida (optional) -not on ekadasi-
- dash of Tabasco (optional)
Peel the Avocados, take out the pits, put them in a bowl.
Add Olive Oil, half a Lemon, ground Black Pepper, Sea Salt, Cayenne, Paprika Powder and Asafetida and Tabasco (both optional). Crush the Avocado's with a cocktail muddler, a fork or your hands.
Serve with toasted bread. Optional: smear the bread with Italian Olive Oil mixed with asafoetida, before toasting it in the grill or oven, then cut it in strips 1 inch (1 1/2 cm) wide.
Salad
- 1/2 Sweet Paprika
- 1/2 San Marzano (or any Tomato, but take out the pits)
- 1 cup of Iceberg Lettuce
- 1/4 of fresh Red Cayenne
Peel the Avocados, take out the pits, put them in a bowl.
Add Olive Oil, half a Lemon, ground Black Pepper, Sea Salt, Cayenne, Paprika Powder and Asafetida and Tabasco (both optional). Crush the Avocado's with a cocktail muddler, a fork or your hands.
Un-seed the Sweet Paprika and Cayenne. Cut the Sweet Paprika, Tomato and Cayenne in small pieces. Cut the Iceberg salad in small strips. Add it all together. Add it to the Guacamole, but do not mix.
Serve with toasted bread. Optional: smear the bread with Italian Olive Oil mixed with asafoetida, before toasting it in the grill or oven, then cut it in strips 1 inch (1 1/2 cm) wide.
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