The Russian salad with salmon and avocado is a scenic and tasty reinterpretation of the always delicious Russian salad, giving it an exotic and particular note that is really very appreciable.
I hope you like it and I look forward to your feedback on my Instagram profile @isaporidicasa!!!
OTHER HOLIDAY APPETIZERS:
SAVORY CANTUCCI with almonds and olives
- Difficulty: Easy
- Rest time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 PEOPLE
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz potatoes
- 2 avocados
- 1 medium carrot
- 5.3 oz peas
- 7 oz smoked salmon
- 1 bunch chives
- 7 oz mayonnaise
- salt
- pepper
Tools
- Melon Baller
Steps
Boil the potato with skin until tender, drain and let cool, peel and dice. Peel the carrot and parboil until al dente for about 10 minutes, let cool and dice. Blanch the peas for one minute.
Cut the two avocados in half and scoop out the pulp using the melon baller, keep aside the 4 shells you obtained
Chop the smoked salmon into small pieces
In the bowl with the vegetables, add the mayonnaise, the salmon, the avocado, the chopped chives, and season with salt and pepper. Mix carefully, cover the bowl with plastic wrap and refrigerate for an hour. Serve the Russian salad with avocado and salmon in the shells you set aside and enjoy!
