Avocado salad

Insalata di Avocado

This salad is rich and tasty. It’s a quick and easy meal which is a welcome diversion from the most popular salads.

I like to serve this salad into the avocado peel. To preserve the peel, my method is the following: With a knife, carefully cut the avocado in half lengthwise around the seed. Holding the avocado in the palm of one hand, use your other hand to twist, rotate and separate the two halves apart. Remove the seed and discard. You can use your fingers or a spoon to scoop out the seed. At this point, you can either scoop out the avocado flesh with a spoon or take a small knife and gently make cuts in the avocado flesh. Then use a spoon or your fingers to separate the avocado segments from the peel.

Preparation time: about  10 minutes
Cooking time: -
Class: cheap, very healthy

Serves  2

Ingredients:
1 ripe avocado
½ onion, peeled and finely chopped
fresh chives, chopped (optional)
1 hard boiled egg, chopped
1 tbsp. sunflower seeds
3 tbsp. fresh squeezed lemon juice
6-7 tbsp. extra virgin olive oil
a pinch of salt
black pepper to taste (optional)

Method:

1.    Peel the avocado, then slice it and put into a bowl. Add onion, chives, egg, sunflower seeds, lemon juice and extra virgin olive oil. Season with salt and balck pepper, and gently mix all together. At this point, taste the salad and add more salt if needed.
2.    Then, transfer the salad into the avocado peel or to a salad bowl and serve immediately.