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Italian Avocado and Zucchini Salad

IlariaIlaria
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Italian Avocado and Zucchini Salad
29/10/2014
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Preparation
15 min.
Cooking
90 min.
Тotal
105 min.
Servings
4
"We chose this recipe especially for you, so try it and give a like for its unbelievable taste."

Ingredients

  • zucchini - 3
  • avocados - 2
  • chicory - 1 head
  • hazelnuts - 2/5 cup (100 g)
  • lemons - 1
  • salt - 1 tsp
  • seafood - shrimp, mussels and others
  • for the dressing
  • mustard - 1 tbsp
  • oil - 3 tbsp
  • lemon juice - 1 tbsp
measures

How to cook

Roast the hazelnuts for 20 min. in a preheated 320°F (160°C) oven. Let them cool. Cut the zucchini lengthwise into thin slices and put them in a bowl.

Separately, combine the mustard, lemon juice and oil and pour this dressing over the zucchini. Mix, cover with foil and leave them for 30 min. in the fridge. Optionally, you can roast them briefly on the grill.

Halve the avocados, remove the pits, cut the soft part into pieces and sprinkle with lemon juice.

Peel off the chicory leaves. Add them to the zucchini. Add the avocados and salt. In the middle, place the boiled/sauteed seafood, seasoned with spices. Crush the hazelnuts coarsely and sprinkle them over the salad.

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