Cooking description:
The salad is not prepared in advance as the avocado slices darken quickly, but you can drizzle with lemon juice if you prepare the dish ahead of time. In this case, just do not fill it with mayonnaise by storing the slices in the refrigerator, but do it just before serving.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Fruit / Avocado / Red Fish
Dish: Salads
Ingredients:
- Avocado - 1 Piece
- Tomato - 1 Piece
- Lightly salted salmon - 60 grams (sliced)
- Lean mayonnaise - 2 Tbsp. spoons
- Lettuce - 0.5 Bunch
- Salt - 1 Pinch
- Ground black pepper - 1 Pinch
Servings: 1-2
How to make "Avocado and Red Fish Salad"
Prepare the indicated ingredients. You can use either a purchased cut of lightly salted red fish, or you can salt such a fish at home.
Rinse the lettuce, cut off the stems and pat dry slightly. Place on the bottom of a plate. Wash the tomato in water, core it out and cut into slices. Place them on the salad. Rinse the avocado and cut in half. Carefully remove the peel and bone, cut into slices and place between the tomato slices.
Cut the red fish slices into ribbons and roll each ribbon into a rose shape. Place them on a plate in any order.
Add lean mayonnaise. Optionally, you can use any fatty mayonnaise or thick Greek yogurt sauce.
Serve the prepared avocado and red fish salad to the table immediately after cooking, as the avocado slices will darken with prolonged storage. Don't forget to salt and pepper it.