Salad with avocado, pear and cheese

Pear, avocado, bell pepper under a fragrant dressing. This fruit and vegetable salad with a wonderful aromatic dressing is perfect for shish kebab, as well as any meat cooked at home. The salad turns out to be quite light and very rich in various vitamins. And its bright and fresh appearance gives it an exquisite look.

Maria

Recipe author

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Composition / ingredients

Servings:

Hard cheese

100

Avocado

Pears

Bell pepper

Lemon juice

Lettuce leaves

Cilantro, coriander (2 twigs)

Dill (2 twigs)

Refueling:

Olive oil

White wine vinegar

Garlic (dry)

Sugar

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 19 % 5 g

Fats 59 % 16 g

Carbohydrates 22 % 6 g

185 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Refueling. First, let's prepare the dressing so that the salt and sugar have time to dissolve while the rest of the ingredients are being prepared. To prepare the dressing, we will need: olive oil, white wine vinegar (can be replaced with apple vinegar), dry garlic, sugar, ground black pepper and salt.
Step 2:
In a bowl, combine olive oil, wine vinegar, dry garlic, sugar, ground black pepper and salt. Mix everything well and set aside until the salt and sugar dissolve.
Step 3:
Prepare the ingredients. To prepare a salad with avocado, pear and cheese, we will need: bell pepper, ripe sweet pear (Conference variety is better), avocado, cheese, lettuce leaves, herbs (I have dill and cilantro) and a little lemon juice for avocado and pear.
Step 4:
Wash the bell pepper, dry it, remove the seeds and stalk and cut into small cubes. Cut the cheese into medium cubes. Wash the pear, dry it, remove the core and cut into medium cubes. Cut the avocado lengthwise into two halves, remove the stone. After that, peel off the skin. The pulp is also cut into cubes. Sprinkle the avocado with lemon juice.
Step 5:
Wash, dry and finely chop the greens.
Step 6:
Put the bell pepper, avocado, pear, cheese and chopped greens in a salad bowl.
Step 7:
Pour the dressing over the salad and mix.
Step 8:
Wash the lettuce leaves, dry them, tear them into small pieces and put them on a serving dish.
Step 9:
Spread the fruit and vegetable mixture on top. Serve immediately to the table. Bon appetit!

Recently I discovered dry garlic. And I use it in a variety of dishes. It doesn't taste as sharp as fresh. After it, there is no characteristic long smell and taste. When roasting or baking, it does not burn, unlike fresh garlic. Therefore, it is much more convenient to use it. True, there is less benefit, but in this salad it is better to use dry garlic, so fresh (especially young) will kill the taste of fruits and vegetables.