Tomato salad, avocado and ricotte Unagrande
- Time 25 minutes
- Servings 4 People
- 1 At the tomatoes, cut the skin of the cross and put it in the boiler for 30 seconds. Then put it in ice water and rest. Take off your skin, cut your tomatoes into four parts and remove your heart with your seeds.
- 2 Avocado, cut the thin plates. Leaf the salad, dry, and slap your hands. Ricotto Unagrande, break the fork to small pieces.
- 3 Smash the avocados with tomatoes whacked with dice and salad leaves. Upstairs of rickotte, field olive oil and rice oxy. Embassy, hurry up, stir up and squeeze.
- Calories 587
- Total Fat 53,4 g
- Protein 10,5 g
- Total Carbohydrate 587 g