Recipe: Avocado, pear and rocket salad with Parmigiano Reggiano and honey dressing

It's great when we dine in a restaurant, enjoy the meal there and go home feeling inspired to recreate a certain dish. This was the case after we dined at Botanical, whereby we really enjoyed the Pear & Avocado Salad. Here is our take on the salad with a honey dressing.

Avocado, pear and rocket salad with Parmigiano Reggiano and walnuts

The sweet honey dressing complements the slightly bitter/peppery rocket leaves and creamy avocado. The best type of pear to use for this salad is the conference pear, which has a soft texture and is pretty aromatic. The Parmigiano Reggiano cheese completes this salad by adding a subtle saltiness. A wonderful salad indeed!

With the haze situation worsening in Malaysia, it is important to eat lots of fresh fruits and vegetables (preferably raw or lightly cooked) to help boost your immune system. Take good care, everyone!

Avocado, pear and rocket salad with Parmigiano Reggiano and honey dressing
Recipe by Baby Sumo
Preparation time: 10 minutes
Serves 2

Ingredients

1 avocado

1 conference pear

1 pack of rocket leaves

Freshly grated Parmigiano Reggiano cheese (thin slices)

A small handful of walnuts

For the dressing:
2 tbsp olive oil
1 tbsp Cider Vinegar
1 tbsp honey
Good pinch of rock salt
Black pepper


1. In a bowl, whisk together the dressing ingredients and set aside.

2. To pit and peel the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove.The avocado skin should peel off easily (use your hands). Slice into long thin strips and set aside. If not using immediately, sprinkle the avocados with some lime juice to avoid discolouration.

3. Peel the conference pear and then cut into thin slices. Using a cheese plane, grate the Parmigiano Reggiano into thin slices.

4. Place the rocket into a bowl and pour in half the dressing (from Step 1) and toss. Scatter the dressed rocket on a serving plate and top with the avocado and pear slices. Drizzle the remaining dressing over the slices and top with walnuts and Parmigiano Reggiano.

If you enjoyed reading my post, LIKE me on Facebook! Thanks ;)

Pizza @ L'Osteria, Regensburg, Germany

During the last winter, Mum came to visit me in Germany and one of the places we went to was this Pizza place in Regensburg. I love my pizzas with crispy, thin crust and any restaurant that does that automatically gets a pre-stamp-of-approval from me. The pizzas here in L'Osteria are just that and diners also get the option of having their pizza with 2 different toppings on each half, there is no reason not to like it!

Pizza Marinara with good amounts of seafood, garlic and cheese

It was a cold winters day...

Selection of antipastis

Chefs doing their thing in the open kitchen

Assortment of fresh bread at the restaurant

Give us a pose!

Dining area and a bar at the corner of the restaurant

A cappuccino (€2.50) to warm our insides

Furry friends are allowed in!

The other half of the pizza. Pizza Rucola with a hard Italian cheese (Grana Padano I believe), rocket leaves and garlic

The slices are huge so expect to share when you make your orders!

The other half - Marinara pizza

Getting toasty in there...

Pizzas are made fresh to order

View of the old town hall right outside the restaurant

Verdict: This is the place to go in Regensburg for good thin crust pizza at affordable prices. Pizzas are huge so expect to share a pizza between 2 persons or if you are hungry 2 pizzas between 3 persons. We shared a pizza and a cappucino and the price came up to 13 euros.


Opening hours: Mon-Sat 11.00 am to 12.00 am, Sundays and public holidays 12.00 pm to 12.00 am

Location: L'Osteria, Watmarkt 1, 93047 Regensburg, Germany.

Phone: 0941 5999181


*This is a guest post by The Unc.

If you enjoyed reading my posts, LIKE me on Facebook! Thanks ;)