Salad with seaweed and lima beans
2020-08-13 / test@t
Modern Olivier with avocado and crayfish tails
A great option to diversify your popular salad. Instead of potatoes, a tender avocado is placed in the salad. Mayonnaise with a drop of wasabi is used as a dressing. It tastes like Olivier, but more refined and rich in taste!
Ingredients
- crayfish tails / crab meat g
- baked carrots 4 pcs.
- avocado 2 pcs.
- chicken eggs 4 pcs.
- canned green peas (jar) 1 pc.
- pickled cucumbers 1 pc.
- fresh cucumbers 1 pc.
- for dressing: mayonnaise 3 tbsp.
- wasabi 1/4 tsp.
- seasoning for baked carrots: cumin 1 pinch (s)
- coriander 1 pinch (s)
- red paprika 1 pinch (s)
- ground black pepper 1 pinch (s)
- for serving: quail eggs 5 pcs.
- red caviar 2 tbsp
- peeled shrimps 8 pcs.
STEP-BY-STEP COOKING RECIPE
Step 1
Pre-boil chicken eggs and cool. Peel the carrots, cut into long cubes, grate with spices (coriander, cumin, paprika, salt, pepper), wrap in foil and send to the oven for an hour and a half. If there is no time, then the carrots can simply be boiled, then peeled. Cut the carrots into neat cubes.
Step 2
Cut the boiled eggs into cubes and add to the carrots.
Step 3
Peel the avocado, remove the pit.
Step 4
Cut the peeled avocado into cubes and add to the rest of the ingredients.
Step 5
Cut pickled and fresh cucumbers into cubes and add to the rest of the ingredients.
Step 6
Cut the crab meat into small cubes. You can also use crayfish tails, shrimp or krill in place of crab meat.
Step 7
At the very end, add green peas, mix all the ingredients well.
Step 8
For dressing in mayonnaise, add a little wasabi to taste. If you don't like wasabi, you can skip this step. Season salad, salt to taste.
Step 9
When serving, garnish with red caviar and quail eggs. Holiday greetings!
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