In summer, the search for fresh and light dishes becomes a priority for many. High temperatures make heavy recipes less appealing, and in this context, salads establish themselves as the favorite option in daily cooking. Chef José Andrés has recently shared a proposal that stands out for its simplicity, nutritional value, and flavor: an avocado salad with mojo verde.
The Asturian chef has presented this creation on his social media, inspired by the traditional flavors of the Canary Islands. Its preparation revolves around avocado, a creamy and nutritious ingredient, and mojo verde, a typical sauce that brings freshness and aromatic character. José Andrés emphasizes that, at this time of year, the ideal is to choose seasonal products that are fresh and easy to digest.
This is how the chef's star salad is prepared
Included on the menu of his restaurant Spanish Diner, this salad has also been shared through his newsletter Longer Table. In it, the chef explains how to prepare mojo verde: a blend of cilantro, garlic, salt, toasted cumin, and sherry vinegar. He recommends using a blender to achieve a smoother texture, although he admits that the traditional mortar is still a valid alternative.
To assemble the salad, you start by peeling and chopping a ripe avocado and mixing it with fresh greens to taste. To this base, add cubes of goat cheese and a bit of lime or lemon juice, which provide an acidic touch that contrasts with the creaminess of the avocado. Finally, season with salt, pepper, and decorate with fresh cilantro leaves, achieving a very pleasant and refreshing balance of flavors.
Mojo verde not only accompanies but transforms the salad into a flavorful experience. This typical Canarian sauce, made with simple yet very aromatic ingredients, becomes the ideal dressing. Added just before serving, it enhances all the nuances of the dish and elevates it without making it any heavier.
A healthy proposal for summer
One of the great virtues of this proposal is its versatility. It can be served as a starter or become a main dish if you add a source of protein, such as canned tuna, boiled egg, or shrimp. This way, it adapts to different times of the day without losing its healthy character.
With this proposal, José Andrés encourages people to make the most of summer with recipes that value seasonal ingredients. He insists on the importance of prioritizing fresh and natural products in summer cooking. Beyond technique, the chef advocates for flavorful, light, and healthy cuisine.