Avocado salad.
Mixing & DressingIngredients
- 3 avocados.
- 100g of cream cheese.
- 66 grams of lime juice (or lemon juice).
- Extra Virgin Olive Oil, 30g.
- A pinch (or two) of salt.
- 5-10 grams of honey (10 grams is recommended depending on your preference).
- Sesame seeds (optional).
- Salad vegetables (such as lettuce and bell peppers).
- Commercially available salad dressings (e.g., soy sauce-based or vinegar-based).
- A pinch of coarsely ground black pepper.
Instructions
Cut three avocados in half and remove the pits.
One of the most ripe avocados is sliced and set aside for topping.
The remaining two avocados should be cut into smaller pieces so they blend easily in the blender.
In a blender, combine two avocados (peeled and chopped), 100g of cream cheese, 66g of lime juice, 30g of extra virgin olive oil, 1-2 pinches of salt, and 5-10g of honey. Add cilantro if desired, and blend until smooth.
Place the finished avocado sauce in a piping bag (or a zip-top bag with the corner snipped off). (It's easier to shape the sauce if you refrigerate it for a short time.)
Place salad greens on a plate and drizzle with avocado dressing.
Place thinly sliced avocado on top of the Korean radish.
Sprinkle with a pinch of coarsely ground pepper and serve with your favorite dressing to complete the dish.