Avocado Salad
by Cindi Sutter, Founder & Editor - content provided by - Turkish Airlines’ award-winning Flying Chefs
Ciragan Palace Kempinski is a leader in reviving historic Ottoman fare for modern taste buds. Two of the hotel’s famous salad recipes – Click Tugra Mash Cucumber Salad and this Avocado Salad – are easy to prepare at home. With a refreshing taste of Istanbul’s summer flavors and traditional ingredients, these light and healthy dishes will make you dream of palace gardens and sunlit strolls along the Bosporus.
Ingredients
For salad:
200 g. (7.1 Oz.) peeled avocado
3 cherry tomatoes
75 g. (2.6 Oz.) canned tuna
10 g. (0.4 Oz.) bean sprouts
5 g. (0.2 Oz.) fresh coriander
5 g. (0.2 Oz.) pitted kalamata olives
10 g. (0.4 Oz.) baby cucumber
15 g. (0.5 Oz.) Antalya mixed greens
For cranberry dressing:
20 g. (0.7 Oz.) pureed cranberry
1 lemon, juiced
15 g. (0.5 Oz.) olive oil
10 g. (0.4 Oz.) dried cranberries
Salt and pepper to taste
Instructions
Slice the avocado in half. Peel and remove the seed.
Slice one half of the avocado into smaller cubes, roughly 1.8 Oz. each, and marinade with a little lemon juice, salt, and pepper. Place at bottom of serving plate.
Position the other half of the avocado on top of these marinated cubes.
Thinly slice or julienne the cucumbers. In a separate bowl, mix the sliced cucumber, mixed greens, cherry tomatoes, bean sprouts, olives, and coriander leaves. Marinade with olive oil.
Place this mixed salad on top of the avocado on the serving plate.
Blend the pureed cranberry, lemon juice, olive oil, salt, and pepper until slightly viscous. Sprinkle the dried cranberries onto the salad and finish by drizzling the cranberry dressing on top. Serve salad chilled.