Puff Pastry Bowls with Salad and Avocado Dressing

Eva
A very original way to eat salad is with these puff pastry bowls filled with delicious and fresh salad topped with a creamy avocado dressing. Don't miss out on 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, in slices
  • 1/2 cups baby corn
  • 1/2 cups almonds, toasted and sliced
  • 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 for garnish
Preparation
20 mins
15 mins
Low
  • Preheat the oven to 180°C. Grease a cupcake mold.
  • Roll out the puff pastry with a rolling pin. Cut squares of 10x10cm and place them in the cupcake mold. Prick with a fork and brush with egg.
  • Place a small piece of parchment paper in the center and add beans or chickpeas in the middle to prevent the pastry from puffing during baking.
  • Bake for about 15 minutes or until cooked. Cool and unmold.
  • In a bowl, mix the Eva® Fresh Mixed Salad with the remaining vegetables.
  • For the dressing, place all ingredients except the olive oil in a food processor. Process for 3 minutes until you get a puree and add the oil in a steady stream until emulsified.
  • Serve the salad in the puff pastry bowls with the dressing and garnish with cilantro.

Nutritional Information

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