Light and hearty salad with salmon and avocado – a universal dish for various occasions. It is appropriate for dinner, home dinner or family celebration. This salad can be served not only on a common dish, but also in tartlets. This form of presentation in the form of snacks, well suited for a small Banquet or buffet. Salad with salmon and avocado is a rich and spicy dish. Therefore, be sure to become the "highlight of the program" on the holiday table.
Among other things, the combination of products is harmonious and balanced. Red fish is rich in trace elements and omega-3 fatty acids. Avocado reduces the level of bad cholesterol in the body, is useful for the heart, blood vessels and nerves. So, by including this salad in your diet, you will not only get an excellent dish, but also improve your health.
Potatoes – 2 pieces
Salmon sousley – 15 grams
Red onion – 1?2 pieces
Avocado – 2 pieces
Quail eggs – 6 pieces
Lettuce leaf – 150 grams
Sweet pepper (red) – 1 piece
Celery – 1 stem
Pink salmon caviar granular – 20 grams
Olive oil – 50 grams
Dijon mustard – 1 tablespoon
Honey - 1 teaspoon
The juice of half a lemon
Salt and black pepper to taste
Potatoes for this salad can be prepared in two ways. Method one – boil "in uniform", in lightly salted water until tender. The second way is to bake in the oven. To do this, cut the peeled tubers into medium cubes, put on a greased baking sheet and bake in the oven under the foil. this will take you about 20 minutes. As soon as the potatoes are ready – remove the foil and give the potatoes a blush. You can also cook the tubers whole, wrapping them in foil. Here the choice is yours.
Quail eggs put in cold water, let boil and cook for about 7-10 minutes. drain the hot water and pour them almost ice. They need shock therapy. Give the eggs to cool completely, you can change the water in the pan. We clean quail eggs.
We begin to collect our dish. Lettuce, harmonious here will look like an iceberg, but use the one that is at hand, wash under running water. Dry it well. This can be done with a paper towel. But, if you have a special dryer for greens – will be much faster. You can use and ready mix salad, which is sold in packages.
Spread the salad in a large, not very deep dish. My celery stalk and cut into thin rings, about 0.5 cm thick. Gently hands mix the lettuce with celery. So we create a pillow.
Then comes the potatoes. A lot of it is not necessary. If you cooked tubers, or baked them whole – cut into a small cube and spread on a lettuce leaf with celery.
Avocado choose soft and ripe, but such that it does not fall apart. Cut it in half along the bone, turn clockwise and divide into two parts. Now the bone can be easily removed. Cut into 4 pieces, and then slices, about a centimeter wide. Just add to the salad.
Paprika is best to take the red. Green or orange just get lost in the background. Cut it into quarters and shred with a thin straw. Red onion cut into almost transparent half-rings.
Slightly salted salmon fillet is checked for the presence of bones, and if they were found – extract with tweezers. Fillet can buy ready, and you can salt yourself. To do this, mix in equal proportions solo and sugar, grate fillets, wrap in gauze or just put in a plate, covered with cling film. Overnight in the fridge and everything is ready.
Cut the salmon into cubes, about one and a half centimeters. Pieces should not be small. Put the fish in a salad bowl.
Preparing the gas station. To do this, mix olive oil, Dijon mustard, half lemon juice and honey. Add salt and black pepper at your discretion. All mix well with a whisk.
Evenly pour the mustard on the salad. Carefully, mix the ingredients with two spoons so that they were enveloped in sauce, but at the same time, their splendor and structure were not damaged.
Spread on top the quail eggs cut into two parts and preparative all caviar. Eggs should be small inclusions, laid out in separate piles throughout the dish.
Fresh, light, nourishing and exquisite salad is ready.