Over the Top Tuscan Salad with Avocado
If you haven't combined truffle with avocado before, then now is the time. And the best part? You can make and toss this salad ahead for easy dining options with family or friends.
By Laura Briscoe
First enjoyed by Chef Laura in 2006 in Florence, Italy, this simple salad has the decadence of truffle, the crunch of Over the Top Italian and the velvety texture and rich taste of avocado. If you haven't combined truffle with avocado before, then now is the time. And the best part? You can make and toss this salad ahead for easy dining options with family or friends.
Over the Top Tuscan Salad with Avocado Recipe
By Chef Laura Briscoe
Prep time:
15 minutes
Cook time:
None!
Servings:
8-10 servings as a side
Ingredients
- 1 head Savoy or Napa Cabbage, thinly shredded
- 2 medium or 1 large Avocados, peeled, sliced or diced
- 1 teaspoon Kosher salt
- 1/4 cup avocado oil
- 2 teaspoons White Truffle oil, or more to taste
- 1/3 cup Over the Top, Italian
- Truffle Salt or Fleur de sel, as needed
Instructions
- In medium bowl, toss cabbage lightly with salt and avocado oil. Allow to sit at least one hour to allow cabbage to “melt”.
- Layer avocado over the cabbage, then sprinkle with Over the Top, the Italian.
- Drizzle with white truffle oil (a few drops will do), and finish with fleur del sel as a sparkle garnish. Toss again just before serving.
Referenced products
-
Over The Top "The Italian" Ancient Grain Savory Topper
- Regular price
- $13.50 USD
- Unit price
- / per