Avocado salad with potato and roasted onion
This avocado salad with potato and roasted onion is one of our favorites at home. It takes a little more work than those salads where you just open a bag of sprouts and add the rest of the ingredients. The potato and spring onion are roasted in the oven, although they're added cold to the recipe.
Ingredients · Servings 4
- 2 medium potatoes
- 2 fresh spring onions
- 1 beautiful avocado
- Some black olives
- Chives for garnish
- 1 egg
- 300g of extra virgin olive oil of a mild variety such as Hojiblanca or Arbequina
- A pinch of salt
- A few drops of squeezed lemon juice
- 2 tablespoons of ketchup
- 1 tablespoon of orange juice
- 1 teaspoon of brandy
- 8 prawns or shrimps
- 8 tomates cherry
Method · 40 min
- Preheat the oven to 200ºC, top and bottom heat.
- Wash the potatoes and, without peeling them, pierce them with a knife, wrap them in aluminum foil, put them on a baking tray and bake them.
- After about 15 minutes, put the spring onions in the oven with a little bit of stem and cut into quarters, if they are large, or in half, if they are small, and also wrapped in aluminum foil.
- After 25 minutes, pierce the potatoes to see if they're cooked. The spring onions, which are more tender, will already be done. Take the potatoes out, open the parchment paper around the spring onions, and leave them in the oven for a few minutes to brown slightly.
- Peel the potatoes, dice them, and sprinkle them with a little salt. Set them aside.
- Remove the roasted spring onions and set them aside as well.
- We start with the base sauce, which is mayonnaise.
- The egg shouldn't be too cold. It's best to take it out of the refrigerator a little while beforehand: this will prevent the mayonnaise from curdling.
- Pour the egg and a little oil into a narrow container, taking care not to break the yolk.
- Start whisking with the whisk. Keep it at the bottom at first, then slowly raise it as the mixture emulsifies. Lower it and raise it again, while gradually adding the remaining extra virgin olive oil.
- Once it's done, add salt and lemon juice to taste to finish the blending process.
- Add the ketchup, orange juice, and brandy to this mayonnaise and mix.
- Peel the prawns or langoustines and remove the vein with a toothpick. Thread each one onto a skewer.
- Finish the skewer with a cherry tomato.
- Cook the skewers on the griddle while you assemble the salad cups.
- Place the potatoes at the bottom of the serving glasses and distribute the spring onions on top, with the stem showing, as you can see in the photo.
- Peel the avocado right away, remove the pit, and dice it. Add it to the small glasses.
- Add the black olives.
- Add 1 tablespoon of pink sauce and some chopped chives on top.
- Top each glass with a skewer. Serve immediately.
