Ensalada de Aguacate

SAVORY

Oct 25

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime

Chef Daniel Lugo of Spanish Diner | Washington, D.C.

“This Ensalada de Aguacate is a great representation of the flavors of the Canary Island. The mojo verde is one of the island’s traditional sauces. The Sherry Vinegar from Spain brings acidity to the salad, while maintaining the brightness of the dish.” - Chef Daniel Lugo

INGREDIENTS:

Mojo Verde:
100 grams cilantro
3 cloves garlic
200 grams blended oil
1½ ounces Sherry Vinegar from Spain
6 grams cumin
Salt

To Assemble and Serve:
1 avocado, diced
Salt
Black pepper
8 grams micro cilantro
½ ounce crumbled Caña de Cabra goat cheese
1 lime wedge

METHOD:

For the Mojo Verde:
In a Vitamix blender, blend all ingredients until smooth. Transfer to a non-reactive container and set aside.

To Assemble and Serve:
In a bowl, add diced avocado. Season with salt and pepper. Add 3 ounces Mojo Verde and toss to combine. Transfer dressed avocado to a serving plate. Top with goat cheese and cilantro and serve with a wedge of lime.

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Nicole Borden

Ensalada de Aguacate

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime

INGREDIENTS:

METHOD:

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