Prepare the products you see in the pictures.

Boiled carrots need to be cleaned and RUB on a small grater. Salt and pepper to taste. If desired, you can add your favorite spices, such as nutmeg or coriander. To do the same with turnips. If someone doesn't like rutabaga, you can easily replace it with a neutral taste of potatoes. Add each vegetable in the 1st. L. cream. I still boiled the beets (it's in the picture), but at the last moment changed my mind to put her, afraid that the juice will flow and will paint the entire tower.

The spinach should be blanched 1 min in boiling water, then immediately drain in a colander and put in very cold water. Desirable ice, so he did not change his wonderful green color. Then grind it with hand blender (you can add water to make it easier to shred, and then drain in a strainer to the water glass.) Take half avocado, free from bones and skin.

Mash avocado, add parsley, 1 tbsp. of cream and chop hand blender. Season with salt to taste.

Grate crab sticks on a shallow grater.

Slice the green part of the cucumber cubes. Tomato to release the juice and seeds. Also cut into cubes. Radishes finely chopped, green onions, also chop. Mix everything in a bowl, add salt and 1tbsp. L. vegetable oil.

Take a square form and begin to stack the layers, tamping each a little. The first layer was from a Swede, then blanched spinach, then carrots. Layer avocado, crab sticks and top the tartare of vegetables.

Decorate the top with Tartar pieces of crab sticks, small leaves of salad and onion used. Next to the turret on the plate, place the large pieces of crab sticks and garnish with parsley.