Avocadosalat mit Cranberrys und Walnüssen (avocado salad with cranberries and walnuts)
Units
Temperature
Servings
Ingredients
Salad
- 2 ripe avocados, peeled, sliced or diced rounded
- 100 g mixed salad leaves rounded
- 60 g dried cranberries rounded
- 50 g walnuts, roughly chopped rounded
- 15 ml lemon juice, for tossing the avocado rounded
Dressing
- 15 ml white wine vinegar rounded
- 10 g Dijon mustard rounded
- 45 ml olive oil rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Method
Method
- Toast the walnuts in a dry pan over medium heat, stirring, for about 3 minutes, until lightly browned and fragrant. Tip out onto a plate to stop the cooking.
- Toss the sliced avocado with the lemon juice to prevent browning.
- Whisk the vinegar and mustard together. Whisk in the olive oil gradually until combined. Season with salt and pepper.
- Arrange the salad leaves on a platter or in a bowl. Top with the avocado, cranberries and warm toasted walnuts.
- Drizzle with the dressing just before serving.
Notes
- Toast the walnuts just before assembling, not ahead of time. Warm, freshly toasted walnuts give a nice contrast against the cool avocado that stale, room-temperature nuts do not.
- Toss the avocado in lemon juice as soon as it is cut. This is what keeps it from browning while you finish the rest of the salad.
- Dress the salad only right before serving. Dressed too early, the acid in the dressing softens the avocado further and the leaves wilt.
- This salad does not keep well once assembled; if making ahead, keep the components separate and combine just before eating.
Ingredient substitutions
- Dried cranberries can be dried cherries or raisins.
- Walnuts can be pecans, toasted the same way.
- A crumbling of soft goat’s cheese is a good, non-vegan addition if you would like more richness.