Avocado salad with mint
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The most unique thing about this avocado salad is the diced marinated pepperoncini peppers in the dressing. They add a subtle heat that pairs beautifully with the rich avocado and refreshing mint. Top the finished salad with pumpkin seeds for a delicious crunch and nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 avocado
- 1 tbsp mint
- 140 gr. spinach salad mix
- 0.5 tsp Dijon mustard
- 0.5 tsp honey
- 3 tablespoons pumpkin seeds
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Recipes with similar ingredients: Avocado, spinach, mint, salad mix, peperoncino pepper, Dijon mustard, honey, pumpkin seed
Cooking the dish according to the recipe:
- In a large salad bowl, combine 1/2 teaspoon each Dijon mustard, honey, coarse salt, and black pepper. Add 2 finely chopped pepperoncini peppers, 1/2 a small shallot (minced), 3 tablespoons olive oil, and 2 tablespoons white wine vinegar.
- Add 1 diced avocado, 1 cup torn mint, and 140 g of spinach salad mix; toss well. Sprinkle with 3 tablespoons salted roasted pumpkin seeds.
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