Seafood salad with avocado, cucumber and eggs is a light salad that can be served as a cold snack before the main course, especially if you are preparing a fish table. Fresh vegetables go well with sea cocktail. Avocado, crispy cucumber and celery shade 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.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for seafood salad with avocado, cucumber and eggs:
- 400 g of frozen seafood;
- 3 chicken eggs;
- 100 g avocado;
- 30 grams of leek;
- 50 g red radish;
- 50 g celery celery;
- 150 g fresh cucumbers;
- 2 chilli pods;
- 1 \ 2 lemons;
- 15 ml oyster sauce;
- 15 ml of balsamic vinegar;
- 1 clove of garlic;
- 30 ml of extra virgin olive oil;
- sea salt, black pepper;
- salad leaves for serving.
A way of cooking seafood salad with avocado, cucumber and eggs
Cook eggs hard-boiled, cool, rub on a fine grater or finely chop with a knife. Put crushed 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 cucumbers in a salad bowl.
Cut the ripe avocado in half, pick up the bone, cut off the peel. Pulp cut into small cubes, squeeze a little lemon juice so that it does not darken. Light portion of leek cut into thin rings. Add leek and avocado to eggs and cucumbers.
Celery stalks are cut very thin, blanched for 1 minute in boiling salted water, thrown back on a sieve, cooled to room temperature.
Add the 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 them into rings, put them in a salad bowl.
Seasoning: sprinkle with sea salt, squeeze juice from half a lemon, add oyster or fish sauce. To balance the taste, you can add a pinch of sugar, but this is an amateur.
Mix the ingredients so that the tastes come together, pour high-quality olive oil of the first cold-pressed extra virgin variety.
Put lettuce leaves on a serving plate, place a culinary ring, spread vegetables.
Heat some olive oil in a pan, add chopped garlic clove and finely chopped chilli pod. Fry chili with garlic for a few seconds, add balsamic vinegar, then put the thawed sea cocktail in the pan. Cook for 2-3 minutes, stirring constantly, cool to room temperature, salt to taste.
On the vegetables lay out the cooled seafood and pour all the juice from the pan.
Remove the culinary ring, decorate the dish with fresh greens, immediately serve 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 tasty!
