- Put the spinach and arugula cut into large pieces in a bowl. Cut the cherry tomatoes in half and place them on top.
- We prepare the dressing. Put the oil, vinegar, honey, salt and pepper in a bowl. Mix very well until it becomes a thick sauce. Pour it into the bowl with our vegetables.
- Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon. Cut the avocado into pieces and place it in the bowl with the vegetables.
- Break the anthotiro Avramoulis with a fork into small pieces and place it on top of our salad.
- Add the pomegranate and serve
Green salad with avocado and anthotiro Avramoulis
The green salad with avocado and Anthotiro Avramoulis highlights the freshness of green vegetables with the creamy texture of avocado and the rich taste of Anthotiro Avramoulis. The avocado adds a velvety, creamy texture, while the Anthotyro Avramoulis lends a soft, slightly sweet note, creating a harmonious culinary match with intense flavor variety.
Execution
10′
Level
Easy
Portions
2
Green salad with avocado and anthotiro Avramoulis
The green salad with avocado and Anthotiro Avramoulis highlights the freshness of green vegetables with the creamy texture of avocado and the rich taste of Anthotiro Avramoulis. The avocado adds a velvety, creamy texture, while the Anthotyro Avramoulis lends a soft, slightly sweet note, creating a harmonious culinary match with intense flavor variety.
Executions
10′
Level
Easy
Portions
2
Ingredients
100 g of spinach
100 g rocket
6 cherry tomatoes
1 ripe avocado
100 g flower cheese
3 tbsp. olive oil
1 tbsp. vinegar
1 tbsp. honey
Salt
Pepper
Pomegranate for serving
