Salad of avocados and mushrooms with beicón
Since I made the mushrooms in vinegar, whenever I have fresh ones I include them in salads, they are very rich and soft. Casa de maravilla with the rest of the ingredients of this salad and the touch of honey in the vinaigrette gives it a very rich sweet and sour taste.
I hope and wish you are enjoying the summer.
- 1 avocado
- 6 small mushrooms
- 8 cherry tomatoes
- 1 small purple onion
- 6 nuts
- 1 cucumber
- extra virgin olive oil
- Modena vinegar
- 2 teaspoons of honey
We wash vegetables and we drain them very well.
We cut the mushrooms in very thin ones.
Peel the cucumber, whole or leaving some of the green part and laminate it into thin slices
Cut the tomatoes in half
Cut the onion into thin rings
Take the nuts out your peel and chop them
Brown the beicón in a pan, until it is golden and crispy
Peel the avocado, remove the bone and chop into squares (If you are going to take a few minutes to consume it, sprinkle it with a little lemon, so it does not blacken. But if you are going to consume the salad right away, it is not necessary)
To make the bittersweet vinaigrette: Put salt, vinegar, oil and two teaspoons of honey in a bowl. We emulsify. (I use a glass jar, which I close with a lid and allows me to emulsify all the ingredients well)
We mount the salad with the canons in the background and the rest of the ingredients on top and dress with the vinaigrette. br>