Shallot and Avocado Salad ๐ฅ
Preparation Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Description:
Embark on a culinary adventure with this tantalizing Shallot and Avocado Salad, straight from the pages of the Victory Garden cookbook. Bursting with fresh flavors and vibrant colors, this vegan delight is a must-try for anyone seeking a quick and nutritious dish. With just a handful of ingredients and minimal prep time, you’ll be savoring every mouthful of this low-protein masterpiece.
Ingredients:
- 2 ripe avocados
- 2 tablespoons lemon juice
- 1/4 cup finely chopped shallot
- 1 garlic clove, mashed
- 1/2 teaspoon salt
- 2 tablespoons lemon juice (additional)
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 9 tablespoons olive oil
- Freshly ground pepper, to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Dressing: Start by creating the flavorful dressing. In a small bowl, mash the garlic clove with salt until it forms a smooth paste. Next, whisk in the olive oil, 2 tablespoons of lemon juice (or white wine vinegar), and Dijon mustard until well combined. Season with freshly ground pepper to taste. Set aside. |
| 2 | Prep the Avocados: Peel and pit the avocados, then slice them vertically from end to end into thin wedges. To prevent browning, gently dip the avocado wedges in the additional lemon juice. |
| 3 | Assemble the Salad: On a serving plate, arrange the avocado wedges in a slightly overlapping fashion, forming a visually appealing strip. |
| 4 | Add the Shallots: Create a strip down the middle of the avocado arrangement by sprinkling the finely chopped shallots evenly over the top. |
| 5 | Dress to Impress: Drizzle the prepared dressing over the avocado and shallot arrangement, ensuring each wedge is generously coated with the flavorful mixture. |
| 6 | Serve and Enjoy: Your Shallot and Avocado Salad is now ready to be enjoyed! Serve immediately as a refreshing appetizer or side dish, and revel in the delightful combination of flavors and textures. |
Nutritional Information (per serving):
- Calories: 425.6
- Fat: 43.7g
- Saturated Fat: 6.1g
- Cholesterol: 0mg
- Sodium: 302.6mg
- Carbohydrates: 11g
- Fiber: 6.2g
- Sugar: 1g
- Protein: 2.2g
Recipe Notes:
- For an extra burst of freshness, consider garnishing the salad with a sprinkle of freshly chopped herbs such as parsley or cilantro.
- Feel free to adjust the quantities of lemon juice, vinegar, and mustard in the dressing to suit your personal taste preferences.
- To make this dish even more satisfying, consider serving it alongside grilled vegetables, crusty bread, or a protein of your choice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, although the salad is best enjoyed fresh.
