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Avocado veggie salad recipe, quick and healthy in only 30 min ready to be served! Vegetarian!
Hey guys,
I just love Avocados, for me they are always on the list when it comes to a healthy dish.
Beside the fact that this is definitely something for Avocado lovers - Spring is already here and as everybody knows summer will follow, this is a great quick recipe that will make you look good in your beach outfit.
Its ready to be served in 30 min and really easy to make. Please click on the link to my facebook page and instagram feed for the making of video.
As this dish is only existing out of a few ingredients, please make sure you buy high quality and use only high quality products.
Ingredients (2 persons)
Avocados (2, I always buy 3 to have one in spare if one is after cutting not the right quality)
Red bell peppers (2)
Buffalo mozzarella (2, if you haven't eaten buffalo mozzarella before, try this one instead of the "normal" one - its really delicious)
Pine nuts (50 g)
Recipe (2 persons)
1. Preheat your oven to at least 200 celsius.
2. Put the pine nuts in a dry skillet and cook over medium
low heat, stirring frequently, until golden in spots, about
2 minutes. Make sure the skillet is not to hot, as the pine
nuts are getting quick burned - also they burn after, so
after roasting take them on a plate for cooling down.
3. Cut the red bell peppers into squares.
4. Place the red bell pepper squares cut side down on a
rimmed baking sheet, use parchment paper, in the oven
- about 25 minutes. Check to make sure peppers have
fully roasted.
The skin should be charred and soft, and the peppers
should look slightly collapsed. If they don't look ready, let
them roast for a few more minutes.
5. While your peppers are roasting you can take care
cutting the avocados. Start by cutting the avocado in two
pieces. Make long one cut into the seed, all around the
avocado. Use the knife to make a grid in the avocado
meat, make sure you only cut the meat not into the peel
or shell. Use a tablespoon to scrape along the inner steel
of the avocado, the diced avocado pieces will easily fall
out. Place the pieces of avocado into a bowl.
6. After that you can cut the mozzarella in eatable pieces.
7. Now mix the mozzarella pieces, avocado pieces and pine
nutes in a bowl.
8. Take the bell peppers out of the oven. Im always using a
wet kitchen towel, place this wet towel right after you
took them out of the oven and squeeze it on them for a
bit. Make sure your fingers don't get burned, as they are
still hot. After taking away the wet towel you can start
peeling of the skin of the peppers with a knife, which
should be now really easy because of the wet towel
technique. After peeling the skin away you can start
cutting the peppers into small slides.
9. Mix the slides of the peppers into the bowl with the
avocados, pine nuts and buffalo mozzarella.
10. For the dressing I always use 2 spoons of native high
quality olive oil, some pepper & salt and the juice of
a half lemon (which has a nice effect on the avocados,
as the avocado doesn't get any ugly dark spots) or
balsamico if you like.
11. Now its ready to be served - if you like you can serve
baguette with spices along.
ENJOY!!!!!!
Beside the fact that this is definitely something for Avocado lovers - Spring is already here and as everybody knows summer will follow, this is a great quick recipe that will make you look good in your beach outfit.
Its ready to be served in 30 min and really easy to make. Please click on the link to my facebook page and instagram feed for the making of video.
As this dish is only existing out of a few ingredients, please make sure you buy high quality and use only high quality products.
Ingredients (2 persons)
Avocados (2, I always buy 3 to have one in spare if one is after cutting not the right quality)
Red bell peppers (2)
Buffalo mozzarella (2, if you haven't eaten buffalo mozzarella before, try this one instead of the "normal" one - its really delicious)
Pine nuts (50 g)
Recipe (2 persons)
1. Preheat your oven to at least 200 celsius.
2. Put the pine nuts in a dry skillet and cook over medium
low heat, stirring frequently, until golden in spots, about
2 minutes. Make sure the skillet is not to hot, as the pine
nuts are getting quick burned - also they burn after, so
after roasting take them on a plate for cooling down.
3. Cut the red bell peppers into squares.
4. Place the red bell pepper squares cut side down on a
rimmed baking sheet, use parchment paper, in the oven
- about 25 minutes. Check to make sure peppers have
fully roasted.
The skin should be charred and soft, and the peppers
should look slightly collapsed. If they don't look ready, let
them roast for a few more minutes.
5. While your peppers are roasting you can take care
cutting the avocados. Start by cutting the avocado in two
pieces. Make long one cut into the seed, all around the
avocado. Use the knife to make a grid in the avocado
meat, make sure you only cut the meat not into the peel
or shell. Use a tablespoon to scrape along the inner steel
of the avocado, the diced avocado pieces will easily fall
out. Place the pieces of avocado into a bowl.
6. After that you can cut the mozzarella in eatable pieces.
7. Now mix the mozzarella pieces, avocado pieces and pine
nutes in a bowl.
8. Take the bell peppers out of the oven. Im always using a
wet kitchen towel, place this wet towel right after you
took them out of the oven and squeeze it on them for a
bit. Make sure your fingers don't get burned, as they are
still hot. After taking away the wet towel you can start
peeling of the skin of the peppers with a knife, which
should be now really easy because of the wet towel
technique. After peeling the skin away you can start
cutting the peppers into small slides.
9. Mix the slides of the peppers into the bowl with the
avocados, pine nuts and buffalo mozzarella.
10. For the dressing I always use 2 spoons of native high
quality olive oil, some pepper & salt and the juice of
a half lemon (which has a nice effect on the avocados,
as the avocado doesn't get any ugly dark spots) or
balsamico if you like.
11. Now its ready to be served - if you like you can serve
baguette with spices along.
ENJOY!!!!!!
Cheers,
Melaines-Insights
