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Caliente-Mami
Green spring salad with avocado dressing
Spring and autumn! Salad with asparagus, zucchini, garden peas, mozzarella and avocado dressing.
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Ingredients
Directions
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Cut the zucchini in quarter lengthwise. Remove the seeds with a sharp knife and cut the flesh into slanted slices of approx. 1 cm thick.
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Heat the oil in a stirring stir-fry the zucchini 3 minutes. After 2 minutes, press the garlic over it. Season with pepper and salt. Put in a bowl.
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Break the bottom of the asparagus and cut into 3 pieces. Bring a pot of water to the boil and boil with the garden peas for 4 minutes.
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Drain the vegetables and rinse with cold water. Add to the zucchini.
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Halve the avocado in half and remove the kernel.
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Puree the pulp of the avocado with the juice of the lime, the tabasco, yogurt, parsley, the water and salt into a thick liquid dressing.
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Spoon half of the dressing over the salad. Tear the mozzarella into pieces and place on the salad.
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Sprinkle with the parsley and serve the rest of the avocado dressing separately. Bon appétit! .
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Nutrition
290Calories
Sodium4% DV85mg
Fat29% DV19g
Protein24% DV12g
Carbs5% DV15g
Fiber28% DV7g
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