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🍽️ Ensalada fresca de lechuga romana con feta, tomate y aguacate

481 kcal · 30 min · 4 raciones

Ingredientes

• 2 corazones de lechuga romana
• 6 tomates de arbusto pequeños
• 2 aguacates maduros
• 6 cucharadas de jugo de lima
• 200 g de feta
• 80 g de aceitunas negras
• Sal
• Pimienta
• 2 cucharadas de aceite de oliva
• nata agria 200 g
• 1 pimiento rojo

Preparación

1. 1. Separate the romaine heads into individual leaves.
2. 2. Wash the lettuce leaves under running water.
3. 3. Dry the salad well and tear it into rough, bite-sized pieces.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut out the hard stem area of the tomatoes in a wedge shape.
6. 6. Slice the tomatoes into thin slices.
7. 7. Cut the avocado in half lengthwise.
8. 8. Carefully remove the pit of the avocado.
9. 9. Cut the avocado flesh into narrow strips.
10. 10. Peel the avocado strips from the remaining skin.
11. 11. Mix the avocado strips with two tablespoons of lime juice.
12. 12. Cut the sheep's milk cheese (feta) into small cubes.
13. 13. Gently mix all prepared ingredients together.
14. 14. Decoratively distribute the salad mixture onto four plates.
15. 15. Whisk the remaining lime juice with salt and pepper.
16. 16. Stir the oil and sour cream into the dressing mixture.
17. 17. Distribute the finished dressing evenly over the salad.
18. 18. Clean the chili peppers and remove the inside including seeds.
19. 19. Cut the chili peppers into very fine strips.
20. 20. Sprinkle the chili pepper strips over the finished salads.
21. 21. Serve the salad immediately.

Nutrición por ración

• kcal: 481
• Protein: 13 g · Fett/Fat: 42 g · Carbs: 12 g