Vertical salad of potato, avocado, tomato and pumpkin with Dijon vinaigrette

Name: Vertical salad of potato, avocado, tomato and pumpkin with Dijon vinaigrette
Total time: 60 min
Yield: For 2 people
Ingredients: 2 potatoes; 1 avocado; 2 tomato slices; 1 pumpkin slice; 4 buds of canons; 1 teaspoon garlic powder; 1 tablespoon parsley; 2 tablespoons sherry vinegar; 10 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 1 teaspoon salt; salt flakes Maldon

1 hTotal time

EasyDifficulty

2Servings

Salads have a reputation for being boring, but some are a real treat for the taste buds. This layered potato, avocado, tomato and pumpkin salad with Dijon vinaigrette is a perfect example.

This is a very simple dish whose centerpiece is a delicious mixture of potato and avocado seasoned with oil, garlic and parsley.

As for its nutrients, all its ingredients provide us with protein , omega 9 monounsaturated fatty acids, lecithin , carbohydrates , beta-carotene , powerful antioxidants such as lycopene and glutathione , fiber , Vitamins A , C , D , E , B6 and B9 or folic acid , potassium , calcium , phosphorus , magnesium , iron and copper .

Notes

When reserving the avocado, you can add a little lemon juice so that it does not darken.

If you use “old-fashioned” type Dijon mustard (granulated), you will have enough with half a teaspoon, since its flavor is more intense.

Tap on the steps to mark them as done

Step 1
We wash the potatoes and put them in a saucepan, pour water until they are covered and we cook them. Once cooked, we go through cold water, peel and reserve.
Step 2
We cut a slice of pumpkin 1/2 cm thick, we salt it, we grill it and we also reserve it.
Step 3
We wash the tomato, cut 2 tomato slices into slices approximately 1 cm thick and set them aside.

Step 4
Peel the avocado, cut it into cubes and reserve it again.
Step 5
Put the potatoes in a bowl, the skins a little with the help of a fork until you get a thick puree, toss the avocado and add the oil, chopped parsley, garlic powder and a teaspoon of salt and mix well.
Step 6
We make a vinaigrette with the oil, vinegar and mustard, mix vigorously until emulsified and reserve for the end.
Step 7
To make the kettledrum, we take a plate, put the slice of pumpkin and, on this, a slice of tomato. Place a hoop to place on top and in this we put the potato and avocado mixture and press a little so that it does not dismantle when removing the hoop. We remove the ring very carefully and, on the mixture, put the other slice of tomato and, on it, a few canons.
Step 8
Finally, sprinkle a little salt in flakes (very little) and sprinkle a spoonful of the vinaigrette that we had reserved.

Notes

When reserving the avocado, you can add a little lemon juice so that it does not darken.

If you use “old-fashioned” type Dijon mustard (granulated), you will have enough with half a teaspoon, since its flavor is more intense.

Vertical salad of potato, avocado, tomato and pumpkin with Dijon vinaigrette

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Notes

Notes