Avocado, zucchini and cheese salad, a healthy and colorful recipe.
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Total: 30 min Diners: 2
I love Yotam Ottolenghi’s style. This English chef with Middle Eastern roots, who is becoming more and more known in Spain, has created a whole school around food, with an emphasis on the whole vegetable world. He now has several establishments in London and is acclaimed by all those who are looking for healthy, colorful and delicate food. This salad follows a bit of that concept and, moreover, is a dish that serves as a side dish as well as a main dish and that is done in no time at all.
The only thing that will require fire will be the toasting of the pine nuts, which we can do either in a pan with great care or in the oven with the same care, because they burn with astonishing ease and take a tremendously unpleasant flavor. For the rest of the recipe we will only need a peeler or mandolin to thinly slice the zucchini and the patience to let it soak in lemon and salt for half an hour, so that it softens slightly and is less shocking to eat it raw; that you can perfectly well.
As a dressing we will count only with a good extra virgin olive oil and a few drops of lemon juice, which marry perfectly with the counterpoint of Villalón cheese, fresh, and also with the creaminess of the avocado in its perfect point of maturation.
The white zucchini you can also change it for baby zucchini, both yellow and green, which are ideal in this preparation, and with the avocado you could even make some guacamole type mashed, but personally I like more to find me the cubes of this fruit. It seems so simple that it can’t be surprising, right? Well, yes, it is. Try it, try it…
If you are zucchini lovers and can’t stop making any zucchini recipe you see, this will definitely become one of your recurring ones. Just like the zucchini and gorgonzola fritters (extra creamy) or any raw version of this vegetable: in carpaccio, as pasta with truffle sauce or in raw vegan cannelloni. The combination with avocado, moreover, is already an old acquaintance as in the avocado and zucchini salmorejo and never fails.
Of course, you can change the pine nuts for walnuts or almonds or, even better, for macadamia nuts, and the cheese can be exchanged for any fresh cheese to taste or that you have in the fridge. You know that it is always better to take advantage of what is going to spoil or what we already have rather than buying unlimited.
How to make avocado, zucchini and cheese salad
Ingredients
. White zucchini, 1/2 pc Avocado, 1/2 pc Pine nuts, 2 tablespoons Villalón type queso fresco, 3 tablespoons Extra virgin olive oil, 2 tablespoons Lemon juice, 1 tablespoon Salt flakes, c/s Ground black pepper, to taste
Step 1
Wash the zucchini very well, rubbing all the skin to remove the hair it has, and dry well. With the help of a mandolin (be very careful with your fingers because they are treacherous!) or with a good peeler slice the zucchini lengthwise, to obtain thin and long slices of it.
Step 2
Dispose the zucchini strips in a bowl and add the lemon juice and salt, mix well and leave to macerate for 30 minutes.
Step 3
Meanwhile, brown the pine nuts in a frying pan over medium heat, being careful to keep moving them constantly to try to brown them evenly all over. There is a moment when you are at the limit of browning so that they burn quickly so you will have to keep a close eye on them. Set aside when they are ready. You can also bake them in the oven.
Step 4
Split the avocado in half and peel one of the halves. It is always best to leave the half with the pit unused and paint it with a little lemon juice so that it oxidizes as little as possible.
Step 5
Slice the avocado into bite-sized cubes and quickly mix with the zucchini.
Step 6
Place both on a plate, drizzle with extra virgin olive oil and salt flakes. Finish on top with the toasted pine nuts and the Villalón cheese crumbled with your fingers.
