Avocado Salad with Veal

Salads | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Avocado Salad with Veal

Ingredients

Avocado - 1 piece
Green Peas - 1 can
Eel - 2 pieces
Pistachios - 3.5 oz
Lime - 1 piece
Lemon - 1 piece
Ground Black Pepper - a pinch
Salt - a pinch
Garlic - 3 cloves
Veal - 8.8 oz
Butter - 10.6 oz
Cucumbers - 2 pieces
Toasted Sesame - 0.4 oz

Step by Step guide

Step 1

Boil the veal well, slice the cucumbers into thin half-moons, grind the pine nuts in a blender, peel and slice the avocado into small thin half-moons, squeeze the juice from the lemon and lime, wash and dry the lettuce.

Step 2

Mix the pine nuts, avocado, lemon juice, and lime juice well and set aside.

Step 3

Shred the well-cooked veal, heat a pan, add the butter, and sauté the garlic cloves; then remove the cloves, add the shredded veal and green peas, season with salt and pepper, fry for five minutes, and remove from heat to cool.

Step 4

Add the cooled veal with peas to a bowl, then add the cucumbers and mix well, then add the lettuce and gently mix (season with salt to taste), add the sesame seeds (the sesame can also be lightly toasted) and serve.