Ingredients with Measurements:
- 2 cups of fresh stonecrop leaves
- 2 ripe avocados, diced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the stonecrop leaves and pat them dry with a paper towel. Tear them into bite-sized pieces and place them in a large salad bowl.
2. Add the diced avocados, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped walnuts to the salad bowl.
3. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 7g
Substitutions for ingredients:
- Stonecrop leaves can be substituted with baby spinach or arugula.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the lemon juice with lime juice for a different flavor.
- Add sliced strawberries or mandarin oranges for a touch of sweetness.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- Toast the walnuts in a dry pan for a few minutes to enhance their nutty flavor.
- Don't overdress the salad - start with a little dressing and add more as needed.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with additional chopped walnuts or crumbled feta cheese.
Garnishes:
- Chopped walnuts
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, omit the salt in the dressing.
Food safety advice:
- Rinse all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Stonecrop is a succulent plant that is native to Europe and Asia. It has been used for medicinal purposes for centuries.
Flavor profiles:
- This salad is fresh, tangy, and nutty.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meat or fish.
Related Categories
Cooking Method: N/A
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Taste: Creamy, Tangy, Zesty, Refreshing, Herbaceous