Knife And Fork Salad With Gazpacho Flavors Recipe

Name: Knife And Fork Salad With Gazpacho Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the salad; 1 small head frisee, leaves washed well and torn; 2 ripe but still firm avocados; 1/2 japanese cucumber; 2 handfuls ripe grape tomatoes, washed; for the dressing; 1 small lime; 1 1/2 teaspoons sriracha chili garlic sauce; 3 tablespoons good extra virgin olive oil; 6 sprigs fresh cilantro; sea salt, to taste

Servings: persons

1
Arrange torn frisee in four serving bowls
2
Halve each avocado. Carefully peel and discard skin from each half. Slice away any bruised spots, keeping each half as intact as possible. Distribute halves among bowls.
3
Cut cucumber in half, lengthwise. Cut each half in half again. Chop cucumber quarters and arrange evenly in avocado halves.
4
Halve grape tomatoes. Evenly distribute among four avocado halves.
5
In a small bowl, juice the lime. Add sriracha. Add olive oil.
6
Coarsely chop cilantro and add to dressing. Using a fork, stir vigorously to emulsify, adding sea salt to taste.
7
Using a spoon, drizzle dressing into each avocado half.
8
Instruct guests to use fork and knife to cut up avocado, allowing dressing to mix with frisee. Enjoy!

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: for the salad, 1 small head frisee, leaves washed well and torn, 2 ripe but still firm avocados, 1/2 japanese cucumber, and more.

Yes, Knife And Fork Salad With Gazpacho Flavors falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Knife And Fork Salad With Gazpacho Flavors

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions