Receta de Ensalada Campera con Aguacate

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Receta de Ensalada Campera con Aguacate. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Receta de Ensalada Campera con Aguacate, 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 Receta de Ensalada Campera con Aguacate 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 Receta de Ensalada Campera con Aguacate is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Receta de Ensalada Campera con Aguacate using 8 ingredients and 6 steps. Here is how you can achieve it.

Las ensaladas, tan versátiles que nos permiten incluir ingredientes como si no hubiera un mañana. En nuestro caso hemos querido hacer una ensalada campera con aguacate como ingrediente estrella, que además de una suave textura y un sabor que recuerda a la nuez o a la avellana, nos aportará Vitamina E, Magnesio, Potasio y Omega 3. Asimismo, la patata es rica en hidratos de carbono y Vitamina C por lo que tenemos un plato súper cargado de nutrientes.

Ingredients and spices that need to be Get to make Receta de Ensalada Campera con Aguacate:

1. 1 kg patatas
2. 2 aguacates ecológicos
3. 1 cebolleta
4. aceite de oliva
5. vinagre de manzana
6. canónigos
7. sal
8. pimienta

Steps to make to make Receta de Ensalada Campera con Aguacate

1. Lavamos las patatas y las hervimos sin pelar en agua abundante.
2. Cortamos la cebolleta en juliana fina y pelamos y cortamos los aguacates en tiras no muy gruesas.
3. Una vez listas las patatas, las cortamos a la mitad y mezclamos con la cebolleta y el aguacate.
4. Aliñamos la mezcla en caliente para que adopte el sabor, salpimentamos y echamos un poco de aceite y de vinagre.
5. Removemos todo y dejamos templar.
6. También se puede servir fría, en cuyo caso taparemos el recipiente con film antes de guardar en la nevera para que el aguacate no se ponga negro por la oxidación. Podemos además, darle un toque ácido añadiendo unas hojas de canónigos.

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