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; Maldon sea salt flakes

1 hTotal time

EasyDifficulty

2Servings

Salads have a bad reputation for being boring, but some of them are a real feast for the taste buds, and a good example is this vertical potato, avocado, tomato and pumpkin salad with Dijon vinaigrette.

It is a very simple option in which the center of the plate steals the show, made up of a delicious mix of potato and avocado dressed with oil, garlic and parsley.

As for nutrients, all its ingredients together provide us with protein, monounsaturated omega-9 fatty acids, lecithin, carbohydrates, beta-carotenes, 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 0.5 cm thick, salt it, grill it and set it aside as well.
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
We put the potatoes in a bowl, mash them a little with the help of a fork until we get a thick puree, add the avocado and the oil, chopped parsley, garlic powder and 1 teaspoon 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

Categories

Notes

Notes