Made with ripe avocado, cubes of fresh cheese, and greens without corn, this salad reflects the light yet satisfying snack tradition of Colombian tables. Its low-carb ingredient choices make it suitable for a ketogenic diet.
Toast the pumpkin seeds in a dry skillet for 5 minutes, until lightly browned, then set aside.
Dice the avocado, tomato, and cheese. Thinly slice the red onion and coarsely chop the cilantro.
Gently toss all the ingredients in a large bowl. Drizzle with lemon juice and olive oil, and season with salt.
Transfer the salad to a serving plate, sprinkle the toasted seeds on top, and serve immediately.
Cut the avocado just before serving; it will brown if exposed to air too early. Allergen: contains dairy (white cheese).
Avokadoyu bir gece önceden doğrayıp buzdolabında sakladım, ertesi gün rengi biraz kararmıştı ama tadı yine güzeldi. Kabak çekirdeğini kavururken 5 dakika yerine 8 dakika tuttum, biraz fazla kızardı ama tuzlu tadı daha belirgin oldu.
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