Avocado Salad with Physalis
Salads • Pan-Asian
Description
This is more of a side dish than a salad, perfect for pairing with steak or other meat dishes. If you omit the onion, it makes an ideal addition to a morning omelet. You can also simply take a fresh baguette and make tapas. You can use vinegar to taste; balsamic is fine, but a thick fruit vinegar is better. For some heat, you can add fresh chili pepper.
Ingredients
- Avocado 2 pieces
- Physalis 16 pieces
- Green Onion to taste
- Cilantro leaves 1 bunch
- Fresh Mint 1 bunch
- Olive Oil 2 tablespoons
- Raspberry vinegar 1 tablespoon
- Soy Sauce 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the avocado.
Step 2
Cut the physalis into quarters.
Step 3
Finely chop the herbs.
Step 4
Mix all the ingredients together.
Step 5
Dress with soy sauce, vinegar, and olive oil.
Step 6
Add black pepper to taste.
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