Avocado salad with pecannuts

Name: avocado salad with pecannuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 dried tomatoes on oil little pot; tray unsalted pecans a 80 g; 1 bag fresh coriander 15 g; lime; 1 tablespoon mustard; 6 tablespoons extra virgin olive oil; dried chili pepper from mill; salt; 2 ripe avocados

A tasty recipe. The vegetarian lunch contains the following ingredients: dried tomatoes on oil (pot), unsalted pecans (a 80 g), fresh coriander (15 g), lime, coarse mustard, extra virgin olive oil, dried chilli from mill, salt and avocados.

Ingredients

Directions

To pat dry and cut into thin strips.
Divide strips.
Break pecans into large pieces.
Pick the leaves of coriander from twigs.
Lime squeezing.
Mix in a bowl of lime juice, mustard and oil until dressing.
Chill pepper to taste above it.
Season dressing to taste with salt.
Halve Avocados and remove kernel.
Peel in the middle of the length and peel off.
Break Avocado halves into large pieces.
Pieces of avocado with strips of tomato and coriander leaves by dressing.
Spread the salad over four plates, sprinkle pecans over it and grind a chilli pepper over it.
Serve with roasted shawarma sandwiches..