Country Salad with Avocado

The Country Salad with Avocado is very suitable in summer times, refreshing, delicious, and with the advantage that you can make it in advance and enjoy it with family or friends, as it is very helpful when you have guests. It is also very suitable to take when you go on an excursion or eat it at work.

Salads always bring important nutritional value to our diet and I advise their daily presence in our menus, and today, by adding Avocado, we can highlight, among its many properties, that it is antioxidant, reduces cholesterol, has a multitude of vitamins, and is satiating (rich in fiber).

The final result is a guaranteed success, since thanks to the mixture of potato with avocado, we will obtain a surprisingly creamy texture.

I recommend it and also encourage you to try to make, another day, the country salad with orange or this other delicious recipe which is the avocados stuffed with tuna.

How to make the recipe Country Salad with Avocado

1. The first thing will be to cook the potatoes, the eggs, and the carrot, wash it under the tap and place it in a pot, in this order, the potatoes, on top the eggs (so as not to break them) and the carrot. Cover with water and when it starts to boil, leave it for 20 minutes, on low heat. After the indicated time, prick with a skewer to check if the potatoes are cooked. If it enters easily, you will have them ready, otherwise leave another 5 more minutes.
2. Drain the water and let it cool. Once cold, remove the skin from the potatoes, cut them into slices or pieces (to choose) and reserve. Do the same with the eggs. Reserve once again. Remove the skin from the carrots, with the help of a knife cut them into slices and cut the spring onion into julienne. Reserve.
3. Cut the avocado in half, remove with the help of a tablespoon its flesh, and cut it into slices. Reserve. In a bowl mix the corn, the spring onion, the carrots, and the Cherry tomatoes, cut in half, and half the tuna (the rest for decoration).
4. For the vinaigrette, place in a bowl the oil, the Modena vinegar, salt, and pepper, and with the help of a whisk or fork mix everything very well.
5. In a source or in individual plates, place the cut potato interspersing the avocado slices, on top the mixture from the bowl, the cut egg, and in the center place part of the bonito or tuna. Decorate with the olives and finally add the vinaigrette. You already have your dish of Country Salad with Avocado ready.

Notes and Tips

You can always use the pressure cooker, the cooking time will be reduced to about 05 minutes.

You can always cook the potatoes the day before and the next day you will just have to take them out of the refrigerator and make the recipe calmly.

If you prepare the Country Salad with Avocado in advance, once made, I advise you to leave it in the refrigerator and take it out at least 30 minutes before consuming it, this way you will achieve it to temper and you will be able to appreciate and enjoy its flavor much better.