Cheese, avocado and walnut salad with Apple Cider Vinegar

15 min


15 persons




0 / 5 (0 votes)


Borges - Apple Cider Vinegar


  • 1 firm avocado
  • 100 g fresh cheese
  • 100 g cherry tomatoes
  • 50 g walnuts
  • 1 mango
  • Borges Extra-virgin olive oil
  • Borges Organic Unfiltered Apple Cider Vinegar
  • Salt
  • Black pepper
  • Lemon juice

Step by step

  1. Step 1

    Peel the avocado, cut into small pieces and put into a salad bowl with the tomatoes also cut in half. Sprinkle the contents with a little lemon juice. Cut up the fresh cheese, chop up the walnuts and add to the salad bowl.
    Dress the salad with a little Organic Unfiltered Apple Cider Vinegar, salt and freshly cracked black pepper (two turns of a pepper mil).

  2. Once cut, avocado soon turns an unsightly black colour. If there’s any avocado left over that you aren’t going to use immediately, sprinkle it with lemon juice. In Mexico, people leave the stone in to help slow down the oxidation process, but the most effective way to keep an avocado’s lovely green colour is with lemon juice.

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