As promised in the post “My (fiance’s) Idea on a Mediterranean Dinner for Love and Friendship Appreciation“, here is the salad recipe! The highlight of this dish is the homemade dressing from avocado and olive oil: it can go with any vegetables available to you. My original purpose for this dressing is to be an alternative to mayonnaise-based dressing, to take advantage of the good fat from avocado and olive oil.
Ingredients:
- For the salad mix: any vegetables you have in hands. At that time, we have romaine lettuce, carrots, red and green cabbage with some cilantro and parsley.
- For the dressing: (made 1.5 cups of dressing)
- Avocado: 01 whole avocado
- Olive oil: 1/4 cup
- Apple Cider Vinegar: 3 tablespoons (Any vinegar works)
- Mesquite honey: 3 tablespoons
- A pinch of salt
- Garlic: 3 cloves
- Shallot: 1/2 clove
Preparation:
- Julienne the cabbage and carrots then add them to a glass (or ceramic) salad bowl. For easy digestion, microwave for 30 seconds (optional). Chop some romaine lettuce, parsley, cilantro and add to the bowl. You can also add some dried herbs in your salads.
- Peel and remove the avocado seed. Peel the garlic cloves and shallot, and roughly chop them.
- Now it’s time to prepare our dressing! In a blender or food processor, combine the avocado, olive oil, apple cider vinegar, mesquite honey, lime juice, chopped garlic and shallot, with a pinch of salt. Blend until smooth and creamy.
- Pour (a portion of) the dressing into the salad bowl. Mix well and it’s ready to be served.
Total time: 10 minutes
That’s it for this recipe! Hope you would enjoy it like we do!
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Simple Mediterranean-style salad with homemade dressing
The salad with homemade dressing from the post "My (fiance's) Idea on a Mediterranean Dinner for Love and Friendship Appreciation". The dressing pairs well with any vegetables in hand.
Equipment
- 1 Food processor
Ingredients
For the salad mix:
- Any vegetables you have in hands. At that time, we have romaine lettuce, carrots, red and green cabbage with some cilantro and parsley.
For the dressing: (made 1.5 cups of dressing)
- 1 whole Avocado
- ¼ cup Olive oil
- 3 tbsp Apple cider vinegar (Any vinegar works)
- 3 tbsp Mesquite honey
- A pinch of salt
- 3 cloves Garlic
- ½ clove Shallot
Instructions
- Julienne the cabbage and carrots then add them to a glass (or ceramic) salad bowl. For easy digestion, microwave for 30 seconds (optional). Chop some romaine lettuce, parsley, cilantro and add to the bowl. You can also add some dried herbs in your salads.
- Peel and remove the avocado seed. Peel the garlic cloves and shallot, and roughly chop them.
- Now it's time to prepare our dressing! In a blender or food processor, combine the avocado, olive oil, apple cider vinegar, mesquite honey, lime juice, chopped garlic and shallot, with a pinch of salt. Blend until smooth and creamy.
- Pour (a portion of) the dressing into the salad bowl. Mix well and it's ready to be served.
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