Ingredients with Measurements:
- 1/2 pound of Mojama (dried salt-cured tuna)
- 2 ripe avocados
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of sherry vinegar
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 4 cups of mixed greens
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the Mojama into thin slices and set aside.
2. Cut the avocados in half, remove the pit, and slice the flesh into thin pieces.
3. In a small bowl, whisk together the olive oil, sherry vinegar, cumin, smoked paprika, salt, and pepper to make the dressing.
4. In a large bowl, combine the mixed greens and chopped parsley.
5. Add the dressing to the greens and toss to coat.
6. Divide the dressed greens among four plates.
7. Arrange the Mojama and avocado slices on top of the greens.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- Serves 4
Nutritional information:
- Calories: 316
- Fat: 28g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 8g
Substitutions for ingredients:
- If you can't find Mojama, you can substitute it with canned tuna.
- If you don't have sherry vinegar, you can use red wine vinegar or apple cider vinegar instead.
- You can use any type of greens you like for this salad.
Variations:
- Add sliced cherry tomatoes or diced red onion for extra flavor and color.
- Substitute the parsley with cilantro or mint.
- Add some crumbled feta cheese or sliced almonds for extra texture.
Tips and tricks:
- Make sure the avocados are ripe but not too soft.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- Use a sharp knife to cut the Mojama into thin slices.
Storage instructions:
- This salad is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to 1 day.
Reheating instructions:
- This salad is meant to be served cold, so there's no need to reheat it.
Presentation ideas:
- Arrange the salad on a large platter and garnish with extra parsley or cilantro.
Garnishes:
- Extra parsley or cilantro.
Pairings:
- This salad pairs well with a glass of dry white wine or a light beer.
Suggested side dishes:
- Serve with some crusty bread or grilled vegetables.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash the greens thoroughly before using them in the salad.
Food history:
- Mojama is a traditional Spanish delicacy that dates back to the Phoenician times.
Flavor profiles:
- The salad has a salty and savory flavor from the Mojama, balanced by the creamy and mild avocado.
Serving suggestions:
- Serve as a light lunch or as a side dish to grilled fish or meat.
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Region: Spanish