Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, avocado salad and baguette slices. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Avocado salad and baguette slices is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Avocado salad and baguette slices is something that I have loved my entire life. They are nice and they look fantastic.
Baguette with sliced avocado and salad leaves on the kitchen blackboard. Tasty appetizers with baguette, mushrooms and avocado. Concept of food, restaurant, catering, menu.
To get started with this particular recipe, we must prepare a few ingredients. You can cook avocado salad and baguette slices using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Avocado salad and baguette slices:
- Take 3 Avocados
- Prepare 5 Tomatoes
- Make ready 1 Red onions
- Prepare 3 boiled eggs
- Prepare 1 lemon
- Get 3 tablespoons olive oil
- Make ready 2 teaspoons black pepper
Avocados make delicious ingredients on any salad or as part of the dressing. PreparationMarinate the onion Place the onion slices and vinegar in a resealable plastic bag. Not only are avocados totally delicious, but they're also extremely versatile, to boot. They make almost every salad and grain bowl better.
Steps to make Avocado salad and baguette slices:
- Slice your ripe avocados into cubes
- Slice your tomatoes into whatever shape you like
- Chop your red onions
- Slice your eggs
- Mix everything into a salad bowl and set aside
- Pour your olive oil into a smaller bowl
- Squeeze your lemon into your oil
- Add your black pepper and mix properly
- Pour your dressing into your salad and mix evenly and gently
- The end !
This salad combines fresh, ripe avocados, crisp cool cucumbers, and a light lime dressing. I love cubing them so they match the shape and size of the cucumbers, but slices are definitely an option. Cucumber: I love using the thin-skinned varieties of cucumber in salads. Try mixing avocado with Brussels sprouts, like in this salad from Marvin Woods, chef and author of Slather baguettes with a buttery mustard spread, then stuff with avocado and slices of smoky ham. To complement a Southwestern-style meal, chef Cindy Pawlcyn serves this.
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