Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Avocado salad with egg and corn

Avocado salad with egg and corn

0
1147
Kitchen European
Calorie content 123.9 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 12.8 g
Fats * 9.3 gr.
Carbohydrates* 4.1 gr.
* per 100 gr. product
Avocado salad with egg and corn
Content

We offer a recipe for an unusual salad that can surprise with a new taste and please with a pleasant combination of ingredients. Champignons together with avocado and mini corn form a very successful tandem. On a pillow of arugula, such a salad looks aesthetically pleasing and beckons for tasting. If you do not want to add mushrooms without heat treatment, then they can be lightly fried in a pan beforehand - the taste will not suffer from this.

Ingredients

Cooking process

step 1 out of 12
To prepare the salad, boil the eggs for ten to twelve minutes, until the yolk hardens well.
step 2 out of 12
While the eggs are boiling, rinse the arugula thoroughly and dry it. We put it in a wide salad bowl. Too large leaves can be torn into smaller pieces with your hands.
step 3 out of 12
Cool the eggs in cold water and peel them.
step 4 out of 12
Cut the eggs into quarters and place them on a rucola pillow.
step 5 out of 12
We wash the cherry tomatoes, dry them and cut each into two halves. We put them on the rest of the ingredients in a salad bowl.
step 6 out of 12
Wipe the champignons with a damp cloth and cut into quarters. We put the mushrooms in a small bowl, pour with lemon juice, olive oil, sprinkle with salt. We mix all the ingredients and leave the mushrooms to marinate a little - 10-15 minutes is enough for this.
step 7 out of 12
While the mushrooms are pickled, rinse the avocado, dry it. We cut it in half, remove the bone, remove the peel with a knife. Cut the pulp into small pieces. To prevent the avocado from darkening, you can sprinkle it with a little lemon juice. Put slices of avocado in a salad bowl.
step 8 out of 12
We cut the hard cheese into thin slices: for this it is convenient to use a knife for peeling vegetables with a slot. Place the cheese plates in a salad bowl on top of the rest of the ingredients.
step 9 out of 12
To prepare the dressing in a small bowl, mix the cold-pressed olive oil, French mustard, balsamic vinegar, a pinch of salt and a little black pepper. Mix everything well with a whisk or fork.
step 10 out of 12
With the prepared dressing, pour the salad around the entire perimeter, leaving a little dressing in the bowl for serving. Using two forks, gently "move" the ingredients in the salad to distribute the dressing and mix the ingredients a little.
step 11 out of 12
Place the salad on serving plates. Distribute pieces of pickled champignons on top. On the side, on a plate, put the cobs of mini corn.We supplement the composition, if desired, with peeled lobsters. Pour the remaining dressing over the mini corn and mushroom slices on top.
step 12 out of 12
As mentioned at the beginning of the recipe, if you do not want to use mushrooms without heat treatment, then you can cut them into slices and pre-fry them in a pan with a small amount of vegetable oil. Chill and add to salad in the same order as with pickled mushrooms. It is recommended to serve the salad to the table immediately after preparation.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *