Here is a delicious recipe that was created with food available in my fridge and the use of ChefTouski's fridge-emptying tool. What better way to counter waste?
Now that this photo has made you want to make this delicious Asian salad with avocado and melted cheddar, let me tell you that this recipe has been tested and approved by one of our co-workers who are passionate about cooking. I was pleased to receive an enthusiastic comment from Jarmila, who had the opportunity to taste this culinary creation.
Honestly, this salad is a real success! If you are looking for a light dish, full of flavors and easy to make, I highly recommend you try it. You will not be disappointed! - Jarmila Guivarch
This recipe will have you traveling to exotic flavors in no time! And guess what? It will only take you about 30 minutes to prepare, so it's perfect if you want a fresh and balanced dish that satisfies both your taste buds and your stomach.
Asian salad with avocado and melted cheddar cheese
Kitchen tools needed
A large bowl
A paring knife
A cutting board
A non-stick pan
A wooden spoon
A juicer
Ingredients
(1) Added to my list of ingredients on the empty-fridge
1 avocado
1 Boston lettuce
200 grams, cherry tomatoes
1 clementine
100 grams, grated cheddar
(2) Note that CT always adds essentials only
2 tablespoons of olive oil
2 tablespoons of soy sauce
2 tablespoons lemon juice
1 tablespoon of honey
1 tablespoon sesame seeds
Instructions
Wash the Boston lettuce and tear it into pieces.
Peel the avocado and cut it into cubes.
Cut the cherry tomatoes in half.
Peel the clementine and separate the segments.
In a large bowl, combine the lettuce, avocado, cherry tomatoes and clementine wedges.
In a small nonstick skillet, heat the olive oil over medium heat.
Add the grated cheddar and melt gently, stirring constantly with a wooden spoon.
Add the soy sauce, lemon juice and honey to the pan.
Mix until the sauce is smooth.
Pour the dressing over the salad and toss gently.
Sprinkle with sesame seeds and serve immediately.
Anti-waste
Place leftover salad in an airtight container or seal the large bowl tightly with plastic wrap to prevent exposure to air.
Keep it in the fridge to keep it fresh. Asian salad tends to wilt quickly, so it's best eaten within 24 hours to enjoy its optimal flavor.
If you want to store the sauce separately, pour it into a small airtight container and place it in the fridge as well. Before serving the salad again, mix the dressing well so that it is evenly distributed.
Remember that the salad can lose its texture and freshness over time, so eat it quickly to get the most out of it.
So, if you still hesitate to try this recipe, follow Jarmila's example and let yourself be seduced by this Asian salad with avocado and melted cheddar. The positive opinions do not lie, and I am convinced that you will be pleasantly surprised by this explosion of flavors.
Feel free to leave comments below and share your experience while preparing the recipe.
It's up to you to play and delight your taste buds!
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