Description
Easy, fast, delicious. For lovers of avocado and prawns. One of the signature salads, where the impressive taste. I recommend to prepare for any celebration.
Ingredients
-
Avocado
2 piece
-
Shrimp
150 g
-
Trout
150 g
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Tomato
3 piece
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Potatoes
2 piece
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Lime
1 piece
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Ketchup
2 Tbsp
-
Mustard
2 Tbsp
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Salt
-
Dill
1 Tbsp
-
Black pepper
Cooking
Ingredients.
Make the sauce by mixing Dijon mustard with ketchup.
Shrimps to boil, clear, cut, adding chopped dill and season with half of the sauce. Finely dice the trout.
Cut avocado, remove the stone and clean. Cut into cubes, season with lime juice, salt and pepper to taste.
Boil the potatoes. The potatoes are ready mash them with a fork, season with the remaining sauce, season with salt to taste and mix thoroughly. From tomato to remove the core with seeds.
Tomatoes finely chopped.
When all ingredients are ready, you can assemble the salad. In the form of salad to lay out cling film. On the bottom layer to put the half sliced avocado.
Next layer shrimp. Then a layer of trout. Then again avocados (the remaining part). Then tomatoes.
All to cover the top layer of potatoes. All the layers when laying a little pile.
The form of salad cover with plastic wrap and put on 2 hours in the refrigerator.
Before serving, remove the top layer of cling film. On the form put a serving dish and sharp movement to transform the entire design of the salad so that the dish was at the bottom. Carefully remove the shape and remove plastic wrap. decorate with salad greens, lime wedges. Help yourself!
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