Recipe: Avocado salad with tuna and paprika
Hot Salads
November 05, 2010
 One of the plants that have given me more satisfaction this year is the white paprika, grown in a pot, that so far has produced more than half a kilo of large delicious pods.
I have harvested them white as in in the picture or ripen. They taste like the bell peppers, but more fresh and crisp, delicious in this avocado salad.
Avocado salad with tuna and paprika
Ingredients
1 avocado
100g tuna oil
1 small fresh paprika pod
1 tsp vino cotto or balsamic vinegar
Directions
Peel and core the avocado, then cut into chunks. Discard the stem and seeds from the paprika. Combine all ingredients and season with vino cotto or balsamic vinegar.
Vino cotto means cooked wine, and it's freshly pressed grapes cooked until it becomes thick and sweet.
Use a good tuna oil for this salad, I used my homemade tuna oil.
One year ago: Caprese focaccia with arugula
Two years ago: Stir-fried spaghetti with Shishito
This goes to Cindystar who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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