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Rhubarb and Avocado Salad
Delight your taste buds with this vibrant Rhubarb and Avocado Salad that masterfully blends the tartness of fresh rhubarb with the creamy richness of avocado. This refreshing dish not only showcases the unique flavor combination but also brings a burst of color and nutrition to your table. Perfect for warm-weather gatherings or as a light lunch, this salad is sure to impress with its delightful textures and tastes. Historically, rhubarb has been cherished for its medicinal properties and culinary versatility, making it a beloved ingredient across many cultures.
Ingredients
- Rhubarb
- 2 cups, sliced
- Avocado
- 1, diced
- Mixed greens
- 4 cups
- Red onion
- 1/4, thinly sliced
- Feta cheese
- 1/2 cup, crumbled
- Toasted almonds
- 1/4 cup, sliced
- Olive oil
- 3 tablespoons
- Honey
- 1 tablespoon
- Lemon juice
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
Instructions
- Start by preparing the rhubarb. If it's particularly tart, you can blanch it in boiling water for 1-2 minutes, then cool it in an ice bath to soften the flavors.
- In a large bowl, combine the sliced rhubarb, diced avocado, mixed greens, thinly sliced red onion, crumbled feta cheese, and toasted almonds.
- In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to create a light and zesty dressing.
- Drizzle the dressing over the salad and gently toss to combine all the ingredients, ensuring everything is well coated.
- Serve immediately for the freshest flavors, and enjoy this delightful combination of textures and tastes!
Tips
- For a bit of added crunch, consider adding some crispy bacon or grilled chicken.
- You can substitute the feta cheese with goat cheese for a creamier texture.
- If rhubarb isn't in season, consider using strawberries or apples for a similar sweet-tart flavor.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes (if blanching) Calories: 200 Fat: 15g Carbs: 18g Protein: 5g Sodium: 250mg Sugar: 5g
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