when someone tells us salada couple of lettuce leaves and a few slices of tomato automatically come to mind, something completely soulless.
But salads have many other nuances, colors and ingredients from what we can think.
There are endless ingredients and dressings or vinaigrettes that can make a salad a work of art.
Today, let me introduce you to a delicious recipe for green salad, and while the chromatic range isn’t extreme, the variety of ingredients is sure to make your mouth water.
- 7 French lettuce leaves
- 7 lettuce leaves
- 7 Italian lettuce leaves
- 2 cups arugula
- 1 piece of cucumber
- 2 green or purple heirloom tomatoes
- ½ cup cilantro
- 1 pc avocado
- 50 ml of egg yolk vinegar
- 125 ml extra virgin olive oil
- Colima salt to taste
In a large bowl, chop all the lettuce leaves until bite-sized.
Cut the cucumber in half vertically and remove all the seeds, then with a mandolin and the attachment to cut it into strips, cut the cucumber.
Cut the heirloom tomato into medium pieces
Mix everything with lettuce leaves and finish with cilantro sprouts and medium avocado cubes.
for vinaigrette, mix until the vinegar is emulsified with oil and add salt to taste,
Dress the salad before serving and that’s it.