Ensalada con aguacate y mozzarella fresca

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, Ensalada con aguacate y mozzarella fresca
. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada con aguacate y mozzarella fresca
delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada con aguacate y mozzarella fresca
is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada con aguacate y mozzarella fresca
estimated approx 15 minutos.

To begin with this particular recipe, we must prepare a few components. You can have Ensalada con aguacate y mozzarella fresca
using 8 ingredients and 6 steps. Here is how you can achieve that.

Ensalada muy nutritiva y saludable, con aguacate, mozzarella fresca y praliné de cacahuetes. Aderezada con emulsión de reducción de vinagre de Pedro Ximenez, aceite de oliva virgen extra y sal.

Ingredients and spices that need to be Get to make Ensalada con aguacate y mozzarella fresca
:

1. Lechuga (cantidad necesaria)
2. 1 aguacate
3. 1 bola mozzarella fresca o de bufalá
4. Limón
5. Cacahuetes garrapiñados
6. Sal
7. Aceite de oliva virgen extra
8. Reducción de vinagre de Pedro Ximenez

Instructions to make to make Ensalada con aguacate y mozzarella fresca

1. Sacar el queso del envoltorio, poner en un colador para que se escurra el agua que lleva.
2. Lavar y cortar la lechuga al gusto, secar y poner en un plato.
3. Pelar el aguacate, cortar en rodajas, rociar con limón y repartir por encima de la lechuga.
4. Cortar la mozzarella en trozos grandes y colocar repartidos por la ensalada.
5. Triturar 10 cacahuetes garrapiñados en la batidora y repartir por encima de la mozzarella.
6. En un bote, poner dos cucharadas soperas de aceite de oliva virgén extra, un poco de sal y una cucharada de reducción de vinagre de Pedro Ximenez. Remover bién y aliñar la ensalada con la mezcla.

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