Avocado salad with quail eggs and sun-dried tomatoes
1 serving
12 minutes
This signature avocado salad with quail eggs and sun-dried tomatoes is a manifestation of flavor harmony. Creamy avocado gives the dish a velvety texture, sun-dried tomatoes add rich sweetness and a hint of acidity, while quail eggs provide tenderness. Napa cabbage refreshes the dish, and spices—sumac and chili—subtly highlight the sophistication of the taste. Lemon juice and olive oil unite all ingredients to create a refined dressing. This dish not only looks beautiful but is also perfect for a light yet nutritious lunch or an exquisite appetizer. It can be served as a standalone dish or complemented with meat or fish, revealing new dimensions of gastronomic pleasure.
1
Boil quail eggs hard.
- Quail egg: 8 pieces
2
Chop the Beijing cabbage into small pieces.
3
Cut the avocado in half and remove the pit.
- Avocado: 1 piece
4
Cut into small cubes and add to the salad.
- Avocado: 1 piece
5
To salt.
- Sea salt: to taste
6
Sprinkle with lemon juice.
- Lemon: 1 piece
7
Season with olive oil.
- Extra virgin olive oil: 1 tablespoon
8
Add cream cheese, sumac, and chili.
- Cream cheese (curd cheese spread): 1.5 tablespoon
- Sumac: 0.5 teaspoon
- Chili powder: pinch
9
Mix thoroughly.
10
Chop the sun-dried tomatoes finely. Add them to the other ingredients.
- Sun-dried tomatoes: 4 pieces
11
Peel the eggs, cut each into two or three pieces, and add to the salad.
- Quail egg: 8 pieces
12
Mix and serve.
