Crayfish tail salad in avocado
4 servings
30 minutes
Crayfish salad in avocado is an exquisite combination of delicate sea flavors and creamy texture. This recipe may have originated as an experiment by European chefs aiming to blend the freshness of seafood with the rich taste of avocado. The sweet pear adds a refined fruity note, while cheese, cottage cheese, and sour cream provide creamy tenderness to the dish. The slight sharpness of green onions and black pepper balances the softness of other ingredients, creating a complex and rich flavor. Serving in avocado halves makes the dish not only aesthetically appealing but also convenient for festive tables. This salad is perfect for a light dinner or an exquisite aperitif, surprising with its refined and harmonious taste.
1
Cut the avocado in half, remove the pit. Carefully scoop out the flesh while keeping the skin intact. Dice the flesh into small pieces.
- Avocado: 2 pieces
2
Remove the core from the pear and cut into pieces.
- Pears: 1 piece
3
Grate the cheese on a coarse grater.
- Cheese: 100 g
4
Chop the green onion finely.
- Green onions: 100 g
5
Cut the crab necks into two pieces (each).
- Cancer necks: 2 pieces
6
Boil 2 chicken eggs hard and chop them finely.
- Chicken egg: 2 pieces
7
Mix everything carefully, adding cottage cheese and 50–100 grams of sour cream.
- Cottage cheese: 200 g
- Sour cream: 200 g
- Sour cream: 200 g
8
Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
9
Place the salad in each half of the avocado.
10
Garnish with thinly sliced pear.
- Pears: 1 piece