Sliced avocado salad
Indulge in the freshness of a sliced avocado salad bursting with zesty flavors and vibrant colors. A harmonious blend of ripe avocados, crisp greens, tangy dressings, and a splash of citrus for a truly delightful culinary experience.
Ingredients:
- 1/4 cup unsalted shelled pumpkin seeds
- 1/4 cup unsalted shelled sunflower seeds
- 1/4 cup puffed rice cereal
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 teaspoons olive oil
- 1/2 teaspoon lime zest
- 4 avocados
- Pickled Onions, recipe follows
- Good-quality olive oil, for serving
- Crumbled cotija cheese, for serving
- Flaky sea salt
- Lime wedges, for serving
- 1/3 cup apple cider vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 1/2 cups thinly sliced red onion
Instructions:
- Preheat the oven to 190 °C.
- Mix together pumpkin seeds, sunflower seeds, and puffed rice with cumin, chili powder, garlic powder, and kosher salt in a bowl. Add the oil and stir well. Spread the mixture on a baking sheet in a single layer and bake until crispy, around 10 minutes. Sprinkle lime zest over the toasted seeds and set the bowl aside.
- Halve the avocados, remove the skin, and place the cut side of each avocado on a cutting surface. Cut each avocado at an angle. Arrange half an avocado on each plate and top it with some of the Pickled Onions and toasted seed mix. Drizzle some high-quality olive oil, sprinkle cotija cheese, and add a pinch of flaky salt. Serve with a wedge of lime.
- In a small saucepan, combine apple cider vinegar, sugar, salt, and 1/4 cup water. Cook and stir until the sugar and salt dissolve. Pour the mixture over the red onions in a medium bowl and let it sit for approximately 10 minutes.
Summary:
- Calories: 2265 kcal
- Fat: 194 g
- Protein: 48 g
- Carbs: 118 g
- Potassium: 4895 mg
- Magnesium: 596 mg