Puff Pastry Bowls with Salad and Avocado Dressing
Eva
A very original way to eat salad are these puff pastry bowls filled with delicious and fresh salad with a creamy avocado dressing. Do not stop trying them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams puff pastry
  • 1 egg
  • 1 bag Eva® fresh mixed salad
  • 1 cup cherry tomato, in halves
  • 1 cup heart of palm, sliced
  • 1/2 cups baby corn
  • 1/2 cups almonds, toast and filleted
  • 1 cup mango, in cubes
  • 1 cup panela cheese, in cubes
  • 1 avocado, for the dressing
  • 1/4 cups fresh cilantro, for the dressing
  • 1/4 cups sour cream, for the dressing
  • 1 tablespoon lemon juice, for the dressing
  • 1/2 teaspoons garlic salt, for the dressing
  • 1 teaspoon salt, for the dressing
  • 1/4 teaspoons pepper, for the dressing
  • 1/4 cups olive oil, for the dressing
  • 1 tablespoon fresh cilantro, fried to decorate
Preparation
20 mins
15 mins
Low
  • Preheat the oven to 180 ° C. Grease a mold for cupcakes.
  • Spread the puff pastry with the help of a rolling pin. Cut 10x10cm squares and arrange in the cupcake mold. Chop with a fork and varnish with egg.
  • Place a piece of waxed paper in the middle and add beans or chickpeas in the center to prevent the dough from inflating during baking.
  • Bake about 15 minutes or until cooked. Chills and releases.
  • In a bowl, mix the Eva® Mixed Fresh Salad with the rest of the vegetables.
  • For the dressing, place all the ingredients except the olive oil in a food processor. Process 3 minutes until you obtain a puree and add the oil without stopping it, in the form of thread until emulsifying.
  • Serve the salad in the puff pastry bowl with the dressing and decorate with the cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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