Avocado Salad with Eggs, Green Leaves, Radicchio and Mustard Vinegar

Avocado Salad with Eggs, Green Leaves, Radicchio and Mustard Vinegar Recipe

Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 5

Introduction

This Avocado Salad with Eggs, Green Leaves, Radicchio, and Mustard Vinegar is a vibrant and nutritious dish that combines the creamy texture of avocados with the richness of hard-boiled eggs and the crisp freshness of green leaves and radicchio. Dressed in a homemade mustard vinegar dressing, this salad is not only a feast for the eyes but also a delight for the palate. Perfect for a healthy lunch, dinner, or as a side dish, this recipe is easy to prepare and packed with nutrients.

History

The origins of avocado salad can be traced back to various cultures that have long celebrated the avocado for its health benefits and delicious flavor. This particular recipe, with its combination of eggs, green leaves, radicchio, and a mustard vinegar dressing, is a modern creation designed to highlight the versatility of avocados in salads. The addition of hard-boiled eggs adds a traditional touch, making it a hearty and satisfying meal.

Ingredients

10 medium california avocados
15 large hard-boiled eggs
5 radicchio leaves
3 lb (1.36 kg) combination of green leaves
5 medium tomatoes
salad dressing (recipe follows)

Salad Dressing

16 oz (454 g) extra virgin olive oil
2 tbsp dijon mustard
1 medium yellow lemon (Sweet Meyer)
2 oz (57 g) nut oil
3 medium eggs
0.5 tbsp salt
0.25 tbsp white pepper
1 small bunch of chopped scallions

How to prepare

Place a combination of rinsed green leaves in the middle of a plate.
Slice the eggs in half horizontally.
Discard the yolks.
Place three egg halves in the middle of the plate in a "y" position.
Peel one avocado.
Cut the avocado into small pieces and place them on the eggs.
Place two slices of avocado on each side of the eggs.
Cut tomatoes into small pieces and place them between the slices of avocado.
Decorate the edge of the plate with radicchio chopped into very small pieces.

Salad Dressing

Mix and whip all the ingredients together.
Add dressing to taste.

Variations

For a vegan version, omit the eggs and add chickpeas or tofu for protein. You can also experiment with different types of greens, such as kale or Swiss chard, and use various herbs in the dressing for a flavor twist.

Cooking Tips & Tricks

To ensure the best flavor and texture, use ripe but firm avocados. A gentle squeeze should yield a slight give. For the green leaves, a mix of spinach, arugula, and lettuce offers a balanced flavor and texture. When boiling eggs, add a pinch of salt to the water to make peeling easier. Lastly, prepare the dressing just before serving to maintain its freshness and zesty flavor.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner. It also works beautifully as a side dish for grilled meats or fish. For a complete meal, pair it with a slice of whole-grain bread or a serving of quinoa.

Cooking Techniques

The key to this salad is in the preparation of the ingredients. Slicing the avocados and eggs neatly and arranging them beautifully on the plate makes the dish visually appealing. Whisking the dressing until emulsified ensures a smooth, flavorful coating for the salad.

Ingredient Substitutions

If you don't have Dijon mustard, you can use honey mustard or a simple combination of vinegar and honey. Red wine vinegar can replace the lemon in the dressing for a different acidic note. For a nuttier flavor, swap out the olive oil for walnut or avocado oil.

Make Ahead Tips

The salad dressing can be prepared ahead of time and stored in the refrigerator for up to a week. The eggs can also be boiled in advance. However, it's best to assemble the salad just before serving to keep the avocados and green leaves fresh.

Presentation Ideas

Serve the salad on a large platter for a family-style meal, or plate individually for a more formal presentation. Garnish with edible flowers or a sprinkle of sesame seeds for an extra touch of elegance.

Pairing Recommendations

This salad pairs well with white wines such as Sauvignon Blanc or a light Pinot Grigio. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the flavors of the salad.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not store well once assembled due to the avocados and green leaves. However, leftover hard-boiled eggs and dressing can be stored separately in the refrigerator for up to three days.

Nutrition Information

Calories per serving

A serving of this Avocado Salad with Eggs, Green Leaves, Radicchio, and Mustard Vinegar contains approximately 300-400 calories, making it a nutrient-dense option that can fit into a balanced diet. The majority of calories come from the healthy fats in avocados and olive oil.

Carbohydrates

This salad is relatively low in carbohydrates, with the majority coming from the avocados and tomatoes. Avocados contain about 9 grams of carbs each, but they are also high in fiber, making them a healthy choice. Tomatoes and green leaves add minimal carbohydrates, making this dish suitable for low-carb diets.

Fats

Avocados are a great source of healthy fats, particularly monounsaturated fat, which is beneficial for heart health. The extra virgin olive oil in the dressing also contributes healthy fats, making this salad rich in omega-3 and omega-6 fatty acids. The eggs add a small amount of saturated fat, but it is balanced by the overall nutritional profile of the dish.

Proteins

Eggs are an excellent source of high-quality protein, making this salad a good option for those looking to increase their protein intake. Each large egg provides about 6 grams of protein, contributing to muscle repair and growth. The combination of eggs and avocados also ensures a good balance of essential amino acids.

Vitamins and minerals

This salad is packed with vitamins and minerals, including Vitamin K, Vitamin C, folate, and potassium from the avocados and green leaves. Eggs contribute vitamins D, B6, B12, and minerals such as zinc, iron, and copper. The radicchio adds an additional boost of phytonutrients and antioxidants.

Alergens

This recipe contains eggs, which are a common allergen. Those with a sensitivity or allergy to eggs should avoid this dish or consider egg substitutes. The salad dressing also contains eggs and mustard, another potential allergen. Always check with guests for food allergies before serving.

Summary

Overall, this Avocado Salad with Eggs, Green Leaves, Radicchio, and Mustard Vinegar is a healthy, balanced dish. It is low in carbohydrates, high in healthy fats, and provides a good amount of protein. It is also rich in vitamins, minerals, and antioxidants, making it an excellent choice for a nutritious meal.

Summary

The Avocado Salad with Eggs, Green Leaves, Radicchio, and Mustard Vinegar is a delightful and nutritious dish that combines the creamy texture of avocados with the richness of eggs and the freshness of green leaves. Easy to prepare and packed with health benefits, it's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether served as a main dish or a side, it's sure to be a hit at any meal.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished in my heart. It was a sunny afternoon in the spring of 1975, and I was visiting my dear friend Maria who lived in a quaint little village in the Italian countryside. Maria was known for her exquisite culinary skills, and I always looked forward to our time together in the kitchen.

On that particular day, Maria suggested we make a simple yet elegant avocado salad with eggs, green leaves, radicchio, and mustard vinegar. I had never tried this combination before, but I trusted Maria's judgment when it came to food. As we gathered the ingredients and started preparing the salad, she shared the story behind the recipe.

Maria explained that she had learned how to make this salad from her grandmother, who had passed down the recipe through generations of their family. The avocado salad was a traditional dish in their household, enjoyed during special occasions and family gatherings. Maria's eyes sparkled with nostalgia as she spoke about her grandmother's love for cooking and the joy she found in sharing her recipes with others.

As we finished preparing the salad, Maria encouraged me to taste it and savor the flavors. The creamy avocado, the freshness of the green leaves, the bitterness of the radicchio, and the tanginess of the mustard vinegar all came together in perfect harmony. I was truly impressed by the simplicity and sophistication of the dish, and I knew I had to learn how to make it myself.

After returning home, I set out to recreate Maria's avocado salad with eggs, green leaves, radicchio, and mustard vinegar. I gathered the ingredients and followed the recipe with precision, remembering every step and every detail Maria had shared with me. The salad turned out just as delicious as I had remembered, and I felt a sense of pride and accomplishment in mastering a new culinary skill.

Over the years, I continued to make the avocado salad for my family and friends, who always raved about its unique flavor and presentation. I shared the recipe with anyone who showed an interest, passing on the tradition that had been entrusted to me by Maria and her grandmother. Each time I made the salad, I felt connected to those who had come before me and honored to carry on their culinary legacy.

As I look back on that sunny afternoon in Maria's kitchen, I am grateful for the friendship we shared and the knowledge she imparted to me. The avocado salad with eggs, green leaves, radicchio, and mustard vinegar has become a staple in my repertoire, a dish that never fails to impress and delight those who taste it. I will always treasure the memory of learning this recipe and the joy it has brought to my life and the lives of others. And I will continue to make it with love and gratitude, honoring the tradition that has been passed down to me through the generations.