Salad with Vegetables, Hard-boiled Eggs and Pesto Rosso

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Salad with Vegetables, Hard-boiled Eggs and Pesto Rosso
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
For the salad
100 grams lamb's lettuce
50 grams red lamb's lettuce
1 bunch Sorrel
1 Avocado
1 tablespoon lemon juice
3 tomatoes
Romaine lettuce
500 grams Asparagus (green)
4 hardboiled eggs
½ Cucumber
2 tablespoons toasted Shelled pistachio
For the vinaigrette
2 tablespoons sun-dried tomato pesto
4 tablespoons balsamic vinegar
3 tablespoons water
2 tablespoons olive oil (more if needed)
salt
peppers
How healthy are the main ingredients?
AvocadotomatoeggCucumberolive oilsalt

Preparation steps

1.

For the salad, rinse greens, trim, shake dry and mix together in a bowl. Rinse the asparagus, remove the stem ends and cook in salted water until al dente. Cut avocado cut in half, remove the core, cut into strips and mix with lemon juice so it does not turn brown. Rinse the tomatoes, cut in half, remove the stems and cut into wedges. Peel the cucumber, scrape out seeds and cut lengthwise into thin strips. Season with salt. Peel the eggs and cut in half.

2.

Mix tomatoes with the salad greens and spread loosely on 4 plates. Top with avocado strips and arrange the egg halves decoratively over the avocado. Loosely distribute the cucumber over the salad.

3.

For the vinaigrette, put all the ingredients in a bowl and beat vigorously with a whisk. Season with salt and pepper. Pour vinaigrette over the eggs and salad, sprinkle with the pistachios and serve with fresh white bread, if desired.

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