Seafood Salad With Avocado, Cucumber And Eggs. Step-by-step Recipe With Photo

Seafood salad with avocado, cucumber and eggs is a light salad that can be served as a cold appetizer before the main course, especially if you are preparing a fish table. Fresh vegetables go well with a seafood cocktail. Avocado, crunchy cucumber and celery highlight the flavor of the seafood. For seasoning, use only natural, 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 frozen seafood;
• 3 chicken eggs;
• 100 g avocado;
• 30 g leeks;
• 50 g of red radish;
• 50 g stalk celery;
• 150 g fresh cucumbers;
• 2 chili pods;
• 1 / 2 lemons;
• 15 ml oyster sauce;
• 15 ml balsamic vinegar;
• 1 clove of garlic;
• 30 ml extra virgin olive oil;
• sea ​​salt, black pepper;
• lettuce leaves for serving.

Method of preparing seafood salad with avocado, cucumber and eggs

Cook chicken eggs hard-boiled, cool, finely grate or chop finely with a knife. Put the crushed eggs in a salad bowl.

Cut the cucumbers into thin strips, sprinkle with a small pinch of sea salt, put on a sieve, leave for 10 minutes. The salt will draw moisture out of the cucumbers, the salad will not come out watery.

Add cucumbers to the salad bowl.

Cut the ripe avocado in half, take out the bone, cut off the peel. Cut the pulp into small cubes, squeeze out a little lemon juice so that it does not darken. Cut the light part of the leek into thin rings. Add leek and avocado to eggs and cucumbers.

Cut the celery stalks very thinly, blanch for 1 minute in boiling salted water, put them on a sieve, cool to room temperature.

Add blanched celery to the rest of the ingredients.

Cut the 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.

Season: sprinkle with sea salt, squeeze the juice from half a lemon, add oyster or fish sauce.

You can add a pinch of sugar to balance the flavors, but this is not for everyone.

We mix the ingredients to combine the flavors, pour in high-quality extra virgin olive oil.

Put lettuce leaves on a serving plate, put a culinary ring, lay out vegetables.

Heat some olive oil in a frying pan, add chopped garlic clove and finely chopped chili pod. Fry chili and garlic for a few seconds, add balsamic vinegar, then put thawed sea cocktail in the pan. Cook for 2-3 minutes, stirring constantly, cool to room temperature, salt to taste.

Put the cooled seafood on the vegetables and pour everything with juice from a frying pan.

We remove the culinary ring, decorate the dish with fresh herbs, and immediately serve it.

Cook the dish 10-15 minutes before serving. Fresh vegetables and seafood are delicious only when cooked before serving.

Seafood salad with avocado, cucumber and eggs is ready. Enjoy cooking! Live tasty!