Made with ripe avocado, fresh cheese cubes and corn-free greens, this salad reflects Colombia's habit of a light yet filling snack between meals. Keeping the ingredients low in carbohydrate makes it a genuinely keto-friendly plate.
Toast the pumpkin seeds in a dry pan until lightly browned, about 5 minutes, then set them aside.
Cube the avocado, tomato and cheese, thinly slice the red onion and roughly chop the coriander.
Combine everything gently in a wide bowl, then drizzle over the lemon juice, olive oil and salt.
Transfer the salad to a serving plate, scatter the toasted seeds on top and serve right away.
Cut the avocado just before serving; cut too early it browns on contact with air. Allergens: contains milk and dairy (fresh white cheese).
If you want to soften the red onion's sharp bite, soak the slices in iced water for a few minutes after cutting; this mellows the sharpness without upsetting the salad's overall balance.
Admin DadaGastro · verified in test kitchenAvokadoyu 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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