I bring to your attention a recipe for a delicious vegetable salad – avocado vinaigrette. Season the vinaigrette with vegetable oil, and instead of onions, use green onions. So the taste of the salad is much softer and even children like it.

Summary

Ingredients

• Beets – 2 pcs. (300 g)
• Potatoes – 2 pcs. (240 g)
• Carrots – 1 pc. (100 g)
• Pickled cucumbers – 2 pcs. (150 g)
• Avocado – 1 pc. (150 g)
• Green onion – 2-3 feathers (30 g)
• Vegetable oil – 3 tbsp
• Salt – 0.5 teaspoon
• Ground pepper mixture – 1 pinch
• Fresh parsley for decoration – 1 sprig

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Instructions

1. Prepare the vegetables for the vinaigrette. Wash thoroughly and boil potatoes, carrots and beets in boiling water. You can cook vegetables in the same pot. Cook carrots and potatoes for about 15-20 minutes, beets for 60 minutes. Remove vegetables from water and cool.

   

2. Prepare the rest of the ingredients. Rinse green onions.
3. Finely chop the green onion. Cut off the edges of pickles. Cut the cucumbers into small cubes.
4. Transfer the green onions and cucumbers to a deep bowl.
5. Peel boiled beets, potatoes and carrots.
6. Cut the potatoes and carrots into cubes.
7. Add potatoes and carrots to a bowl with cucumbers and green onions.
8. Also cut the beets into cubes.
9. Add the beetroot cubes to the rest of the salad ingredients and stir.
10. Pour vegetable oil into a bowl, add salt and a mixture of ground peppers, mix again.
11. Cut the avocado in half, remove the skin and remove the pit. If the avocado is ripe, the skin will peel off easily. Cut the avocado into cubes.
12. Add the avocado to the salad, stir gently to keep the ingredients in shape.

    

13. Transfer the salad to a salad bowl, garnish with parsley leaves. The salad can be additionally chilled in the refrigerator before serving.
14. Avocado goes well with the rest of the ingredients. For me, this salad often replaces the main meal. This is a great dish, hearty and delicious!

Bon appetit!