Snow peas salad with mozzarella, avocados, hazelnuts and mint
Ingredients (4 servings)
- 1 bag of tender sprouts
- 3-4 balls of mozzarella (add the amount to taste per diner)
- 2 small avocados
- 20 black olives
- 20 snow peas
- 20 cherry tomatoes
- 40 grams of hazelnuts
- c/n of fresh mint leaves
- c/n freshly grated orange peel
- c/n extra virgin olive oil
- c/n of balsamic vinegar of Modena
- c/n freshly ground black pepper
- c/n of salt
- edible flowers (optional).
Elaboration
Prepare the tender sprouts or lettuce you prefer to use as the base of this salad. Drain the mozzarella balls and cut them into not-too-thin slices. Cut and peel the avocados, also cutting them into not-too-thin slices.
Pit the black olives, wash and shred the snow peas, then cut them into julienne strips. Wash the cherry tomatoes and, if you wish, cut them in half, roughly chop the toasted hazelnuts, wash and dry the mint leaves carefully and wash the orange thoroughly and grate its peel.
Prepare a vinaigrette with extra virgin olive oil, balsamic vinegar from Modena, a pinch of freshly ground black pepper and salt. You can also make a vinaigrette that is a bit more complex in terms of aromas and flavours by adding a pinch of honey or mustard, for example.
Assemble the salad plate with mozzarella and avocado using the lettuce or sprouts as a base, then place the mozzarella and avocado, the snow peas, tomatoes, olives, hazelnuts and fresh mint. Sprinkle with grated orange peel and, to finish, dress with the vinaigrette.
