Seafood Salad with Avocado, Cucumber and Eggs
Seafood salad with avocado, cucumber and eggs is a light salad that can be served as a cold snack in front of the main course, especially if you are preparing a fish table. Fresh vegetables go well with sea cocktails. Avocados, crisps and celery set off the taste of seafood. For seasoning, use only natural, high-quality products - extra virgin olive oil, oyster or fish sauce, lemon juice and sea salt.
- Time for preparing: 30 minutes
- Servings Per Container: 3
Seafood Salad Ingredients with Avocado, Cucumber and Eggs
- 400 g of frozen seafood;
- 3 chicken eggs;
- 100 g avocado;
- 30 g leek;
- 50 g of red radish;
- 50 g of stem celery;
- 150 g of fresh cucumbers;
- 2 chili pods;
- 1 2 lemons;
- 15 ml of oyster sauce;
- 15 ml of balsamic vinegar;
- 1 clove of garlic;
- 30 ml extra virgin olive oil;
- sea salt, black pepper;
- lettuce leaves for serving.
The method of preparing seafood salad with avocado, cucumber and eggs
Cook hard-boiled eggs, cool, rub on a fine grater or chop finely with a knife. Put the chopped eggs in a salad bowl.
Cucumbers cut into thin strips, sprinkle with a small pinch of sea salt, put on a sieve, leave for 10 minutes. Salt will draw moisture from the cucumbers, the salad will not turn out watery.
Add the cucumbers to the salad bowl.
We cut the ripe avocado in half, take out a stone, cut off the peel. Cut the flesh into small cubes, squeeze a little lemon juice so that it does not darken. The light part of the leek is cut into thin rings. Add leek and avocado to the eggs and cucumbers.
We cut celery stalks very thinly, blanch for 1 minute in boiling salt water, put it on a sieve, cool to room temperature.
Add blanched celery to the rest of the ingredients.
Cut red radish into thin slices. Instead of red radish, you can take daikon, it does not have such a sharp taste.
We clean the pod of red chili from seeds and partitions, cut into rings, put in a salad bowl.
Seasoning: sprinkle with sea salt, squeeze the juice from half a lemon, add oyster or fish sauce.
To balance the tastes, you can add a pinch of sugar, but this is not for everyone.
We mix the ingredients to combine tastes, pour high-quality extra virgin extra virgin olive oil.
Put lettuce leaves on a serving plate, put a cooking ring, spread vegetables.
Heat a little olive oil in a pan, add chopped clove of garlic and finely chopped chili pod. Fry the chilli with garlic for a few seconds, add balsamic vinegar, then put the thawed sea cocktail in a pan. Cook for 2-3 minutes, stirring constantly, cool to room temperature, salt to taste.
We put cooled seafood on the vegetables and pour everything with juice from the pan.
We remove the culinary ring, decorate the dish with fresh herbs, immediately serve it on the table.
Cook the dish 10-15 minutes before serving. Fresh vegetables and seafood are tasty only if cooked before serving.
Seafood salad with avocado, cucumber and eggs is ready. Cook with pleasure! Live delicious!