Avocado and red caviar salad
Description
A simple dish to prepare. This bright and colorful salad can be made in just a few minutes, provided you've boiled the chicken egg beforehand. When preparing the dish for several people, increase the ingredient quantities by multiplying them by the number of servings. Serve the dish chilled, accompanied by a glass of white chilled wine.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Boil a chicken egg in advance for 12 minutes, then cool it in ice water. Peel off the shell and rinse. Slice the egg. Wash the lettuce leaves, remove the tough stems, and place the leaves on a plate. Put the sliced egg on top of the lettuce.
- 3
Step 3
Cut the avocado in half, peel and remove the pit. Slice the flesh and arrange on a plate. Rinse the green onion and chop finely, then sprinkle over the egg and avocado slices.
- 4
Step 4
Rinse the fresh cucumber in water, trim the ends, and slice into half-rings. Add the cucumber slices to a plate and top with red caviar. Since both caviar and avocado are oily, fatty ingredients, additional oil in the salad is not necessary, perhaps just a small amount of olive or odorless sunflower oil.
- 5
Step 5
Serve the prepared salad immediately after making it.