1 avocado.
3 tablespoons
2 tablespoons olive oil tablespoon lemon juice
1 grated garlic clove.
1 tablespoon balsamic vinegar (optional)
Salt and pepper.
Preparation:
Cook the pasta
Cook the pasta until al dente, then rinse with cold water.
Add a dash of olive oil and stir.
Cut the ingredients
Dice the cucumber, halve the cherry tomatoes and cut the red onion into strips.
Cut the rocket into thin slices and dice the mozzarella.
Prepare the vinaigrette
Puree the avocado, lemon juice, olive oil, garlic and balsamic vinegar until smooth.
Season with salt and pepper.
Assemble the salad
In a large salad bowl, mix the pasta with the vinaigrette.
Add the vegetables, mozzarella and pumpkin seeds.
Mix gently and let stand for 15 minutes before serving.
Gourmet tip: For a more intense flavor, add a few black olives and a pinch of oregano.
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