Avocado vegan salad is a delicious fresh side dish. Rich in minerals and vitamins (not to be confused with the Valeriana officinalis), Valerian is one of the key ingredients of this dish avocado vegan salad. When it is not in season, you can replace it with other vegetables, although its taste matches perfectly with avocado.
Since I discovered that one of the major growers and exporters of avocado in Europe is Sicilian, and that his company is not far from my house, I admit to consuming avocadoes with a lot more enthusiasm. Rich in unsaturated fats and omega-3, avocado stimulates the production of good cholesterol (HDL) and improve bad levels of cholesterol (LDL). Avocado is also rich in Vitamin A and E, powerful antioxidants which help against aging skin. Its Vitamin D content helps the body absorb calcium and phosphorus.
I think the avocado is perfect with a little seasoning but you can enrich the salad with dried fruit, although I recommend this version in the colder months because it is a very nutritious combination.
3 tablespoons extra virgin olive oil
juice and zest of 1 lemon
Pinch of sea salt
White pepper, to taste
1 ripe avocado
2 green apples
2 handful valerian leaves (or other seasonal salad)
- In a salad bowl, emulsify the olive oil with the juice of lemon and pinch of salt. Once you have obtained an opaque and more dense emulsion, add the grated lemon zest.
- Cut the avocado into 4 wedges and remove the peel. Cut into cubes and soak it in the citronette.
- Peel and cut the apples and mix well with avocado. Add the valerian.
- Mix well and refrigerate for about 10 minutes before serving.