VERDE AZTECA MEXICAN SALAD

Verde Azteca is a celebration of freshness, color, and contemporary elegance. Inspired by the vibrant ingredients and bold spirit of Mexican cuisine, this composition brings together crisp greens, creamy avocado, toasted seeds, and citrus in a harmonious balance of texture and flavor. Presented with refined simplicity, it reflects a modern approach to healthy dining with unmistakable sophistication.

VERDE AZTECA MEXICAN SALAD

VERDE AZTECA MEXICAN SALAD

VERDE AZTECA MEXICAN SALAD

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YIELD : PREP TIME :

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RECIPE

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ITEM NAME	QUANTITY	UNIT
Lollo rosa lettuce	30	gm
Rocate leaves	25	gm
Cucumber	20	gm
Cherry tomato red	4	pc
Smoked Salmon	60	gm
Lemon slice	15	gm
Avocado	80	gm
Chickpeas	25	gm
Lemon juice	15	gm
Salt	3	gm
Black Pepper	1	gm
Olive oil	20	gm

PREPARATION METHOD AND PROCEDURE

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PREPARING THE VEGETABLES

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• Wash and dry the rocket leaves and Lollo Bionda lettuce thoroughly.

• Tear the lettuce into bite-sized pieces and combine with the rocket leaves.

• Halve the cherry tomatoes.

• Using a vegetable peeler, create long cucumber ribbons.

• Slice the avocado into even fan-shaped slices.

• Lightly squeeze lemon juice over the avocado to preserve its vibrant color.

  PREPARING THE GARNISH

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• Ensure the roasted chickpeas are crisp and ready for use.

• Gently fold the smoked salmon into elegant rosettes or natural ribbons.

PREPARING THE DRESSING

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• In a small bowl, combine:

• Lemon juice (from 1 lemon slice)

• Extra virgin olive oil

• Salt

• Freshly ground black pepper

• Whisk until fully emulsified.

  MIX SALAD

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• In a clean mixing bowl, combine the rocket leaves, Lollo Bionda lettuce, and halved cherry tomatoes.

• Drizzle the prepared dressing over the salad.

• Gently toss until all the leaves and tomatoes are evenly coated, taking care not to bruise the greens.

• The salad should appear lightly dressed, fresh, and glossy while maintaining its natural crispness.

  ASSEMBLING THE SALAD

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• Place the mixed greens in the center of a matte black wide-rim bowl.

• Arrange the avocado slices along one side of the bowl.

• Position the cucumber ribbons in decorative curls.

• Distribute the smoked salmon evenly around the greens.

• Add the cherry tomatoes, roasted chickpeas, and toasted hazelnuts to create balanced color and texture.

DRESSING AND FINISHING

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• Drizzle the lemon and olive oil dressing evenly over the salad.

• Season lightly with additional salt and freshly ground black pepper if needed.

• Place a fresh lemon slice at the center as the final garnish.

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NOTE

• Dress the greens lightly and toss gently to preserve the crisp texture and natural shape of the lettuce.

• Use perfectly ripe avocado and high-quality smoked salmon to achieve a balanced contrast of creaminess and delicate richness.

• Toast the hazelnuts and roasted chickpeas just before service to maintain maximum crunch and aromatic depth.