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Green salad with avocado and nuts

Salads Fusion cuisine 20 min Easy 29 wyświetleń ~47.83 PLN - (0)
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Description

A light, spring green salad combining creamy avocado with crunchy walnuts and fresh lettuce leaves. This modern, Polish-inspired dish features a simple yet bold dressing made from olive oil and lemon juice, with a gentle sweetness from honey and a kick from mustard. The salad is perfect as an appetizer, a light lunch, or a side dish for poultry. The visual contrast of the green leaves and avocado with the brown nuts and optional white pieces of goat cheese makes the plate look fresh and appetizing. With simple preparation techniques, even a beginner cook can achieve a restaurant-quality result.

Ingredients Used

Ingredients (13)

Servings:
4
  • Avocado 2 szt. (~400 g)
  • Butter lettuce 150 g
  • Arugula 50 g
  • Walnuts 80 g
  • Cucumber 0.5 szt. (~150 g)
  • Olive oil 30 ml
  • Lemon juice 30 ml
  • Honey 20 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Ser kozi 80 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~47.83 PLN (11.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the nuts

1

If you want to enhance the flavor of the nuts, heat a dry skillet over medium heat (preferably 26-28 cm). Add the walnuts (80 g) and toast for 2-3 minutes, stirring with a wooden spatula every 30 seconds, until you smell a pleasant nutty aroma and the skins are lightly browned. Remove from heat and set aside to cool on a plate.

Use a non-stick or stainless steel pan without fat. Do not leave the nuts unattended - they darken quickly after toasting. For even toasting, move the pan or stir every few seconds.

Sauce

2

Prepare the dressing: in a small bowl, pour in olive oil (30 g), lemon juice (30 ml), add honey (20 g) and mustard (15 g). Use a whisk or fork and vigorously mix for about 30-40 seconds, until the ingredients combine into a uniform, slightly creamy emulsion. Season with salt (1 g) and pepper (1 g), mix and taste - the dressing should have a balance of sweetness and acidity, with a distinct fatty note of olive oil.

Ingredients: Olive oil, Lemon juice, Honey, Mustard, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (then close it and shake vigorously). If the dressing separates, add 1-2 ml of warm water and mix again.

Preparing the vegetables

3

Wash and dry the butter lettuce (150 g), arugula (50 g), and any sorrel (30 g) under cold water. Thoroughly dry using a colander or salad spinner - moisture will dilute the dressing. Cut the cucumber (150 g) into half-moon slices about 3-4 mm thick: cut in half lengthwise, lay flat, and slice into half-moons. Cut the avocado (400 g - 2 pieces of 200 g each) in half lengthwise, remove the pit, gently scoop out the flesh with a spoon, and cut into cubes about 2 cm or into slices depending on your preference. To prevent the avocado from browning, drizzle a little lemon juice from the table or directly from a squeezed lemon.

Ingredients: Butter lettuce, Arugula, sorrel, Cucumber, Avocado, Lemon juice
Use a sharp knife for the avocado to avoid crushing the flesh. Pat the leaves dry with a paper towel by gently pressing; do not wring the leaves.

Salad assembly

4

In a large bowl (minimum diameter 24 cm), place the butter lettuce and arugula, add the chopped cucumber and avocado pieces. Drizzle the prepared dressing evenly - starting with 2/3 of the amount, gently mix with a silicone spatula or two large spoons for 10-15 seconds, until the leaves are lightly coated with the sauce. Taste and adjust with an extra pinch of salt or pepper if needed.

Ingredients: Butter lettuce, Arugula, Cucumber, Avocado, Olive oil, Honey, Mustard
Gently mix from the bottom up to avoid mashing the avocado. Use a large, not too deep bowl so that the ingredients have space and the dressing spreads evenly.

Finishing and serving

5

Add the toasted (cooled) walnuts on top of the salad and gently mix 1-2 times. If you are using goat cheese (80 g), crumble it evenly on top. Serve immediately, preferably on large plates, so the leaves do not wilt. Additionally, you can sprinkle with freshly ground pepper.

Ingredients: Ser kozi, sorrel, Black pepper
Goat cheese and sorrel are optional - they add a contrast of flavors. Serve immediately after seasoning, as the leaves may wilt quickly due to the dressing.

Fun Fact

💡

Avocado has been cultivated for thousands of years and was once called 'butter of the tree' in Central America due to its creamy consistency; combining it with nuts in a salad is a modern way to use this texture in European cuisine.

Best for

lekki lunch przystawka na wiosenne przyjęcie dodatek do dań z drobiu

Tips

🍽️ Serving

Serve the salad chilled for 5-10 minutes after preparation. Serve on flat plates so all the ingredients are visible. If preparing for guests, bring the dressing separately and dress the salad at the table.

🥡 Storage

It's best to eat the salad right away; if there is leftover dressing and some ingredients, store them in an airtight container in the fridge for up to 24 hours. The avocado may darken — drizzle it with extra lemon juice before storing. Do not store mixed salad for longer than 6-8 hours, as the leaves will lose their crispness.

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