Avocado And Rocket Salad Recipe

About this recipe

A light and refreshing keto-friendly salad featuring peppery arugula, creamy eggs, and juicy tomatoes, perfect for a satisfying dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 80G Natoora Extra Peppery Italian Wild Rocket
• 1 Kg Red Onion 1kg
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1Pc Avacado 1pc
• 1 Piece Cucumber 1Pc
• - Ponti Red Wine Vinegar
• - Tata Salt

Instructions

1. 1. Pick over the arugula, discarding any tough stems, and rinse well. Shake off excess moisture and set aside.
2. 2. Peel the cucumber and cut it into 1-inch cubes. Set aside.
3. 3. Peel the red onion and slice it thinly. Set aside.
4. 4. In a small bowl, whisk together 6 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and a pinch of salt to make the dressing.
5. 5. In a medium pot, bring water to a boil. Gently lower the avocado into the water and boil for 8 minutes. Transfer the avocado to an ice bath, let cool, then peel and slice it into quarters.
6. 6. In a large salad bowl, combine the arugula, cucumber, red onion, and avocado. Drizzle the dressing over the salad and toss gently to combine.
7. 7. Finely chop the parsley and sprinkle it over the salad as a garnish. Serve immediately.