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Poggetto carni
Summer salad with crispy Tuscan salami, corn, and avocado

Summer salad with crispy Tuscan salami, corn, and avocado

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A fresh, complete salad with corn, avocado, red onion, parsley, and Tuscan salami browned in a pan until crispy. A quick, flavorful, and balanced summer dish, ideal as a light lunch or quick dinner.

Difficulty: Easy
Cooking: 5 min
Preparation: 15 min
Country: Italia

Ingredients

No. of servings
  • Drained sweet corn160
  • Ripe avocado1
  • Red onion0.5
  • Fresh parsley1
  • Tuscan salami slices120
  • Extra virgin olive oil2
  • Lemon juice1
  • Saltq.b.
  • Black pepperq.b.
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Preparation

  1. STEP 1 OF 6

    Drain the corn well and set it aside in a large bowl.

  2. STEP 2 OF 6

    Slice the red onion thinly and roughly chop the parsley.

  3. STEP 3 OF 6

    Peel the avocado, remove the pit, and cut it into cubes, then drizzle it with the lemon juice.

  4. STEP 4 OF 6

    Heat a non-stick pan and brown the salami slices for a few minutes, until the edges are crispy.

  5. STEP 5 OF 6

    Combine the corn, onion, avocado, and parsley in a bowl. Add the crispy salami.

  6. STEP 6 OF 6

    Dress with extra virgin olive oil, salt, and pepper, mix gently, and serve immediately.

Suggestions

  • Non-stick pan

  • Large bowl

  • Sharp knife

General information

Storage instructions

Store in the refrigerator in an airtight container for up to 1 day. Add the avocado only at the time of serving to prevent it from browning. The browned salami should preferably be eaten as soon as it is prepared to maintain its crispiness.

More information

For best results, serve the salad as soon as it is ready. If you want a

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)239.73
Carbohydrates (g)4
of which sugars (g)1.64
Fat (g)21.41
of which saturates (g)4.33
Protein (g)7.26
Fibre (g)1.92
Salt (g)0.35
  • Protein
    7.26g · 12%
  • Carbohydrates
    4g · 7%
  • Fat
    21.41g · 81%

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