Layered vegetable salad with salmon and avocado
10 servings
35 minutes
Vegetable layered salad with salmon and avocado is an elegant combination of freshness, tenderness, and exquisite taste. Inspired by European culinary traditions, it combines creamy Philadelphia cheese with juicy lightly salted salmon, tender avocado, and crunchy vegetables. The layers are carefully selected to allow each ingredient to unfold gradually, creating a harmony of textures and flavors. This salad is perfect for a festive dinner or a romantic evening, and its refined taste and appealing appearance will make it a centerpiece on the table. Green onions add the final touch of freshness, while a light mayonnaise dressing enhances the richness of the avocado and the tenderness of the fish. The dish pairs wonderfully with white wine and will become a favorite treat for connoisseurs of gastronomic pleasure.
1
Boil the carrots and eggs until cooked.
- Carrot: 3 pieces
- Chicken egg: 3 pieces
2
Grate the cucumbers and mix them with cottage cheese. Divide the mixture into 2 parts.
- Cucumbers: 4 pieces
- Cream cheese (Philadelphia): 300 g
3
Grate the carrot and place it on a round plate.
- Carrot: 3 pieces
4
Place a portion of cucumbers with cheese.
- Cucumbers: 4 pieces
- Cream cheese (Philadelphia): 300 g
5
Slice the salmon. Place it on the cheese.
- Lightly salted Atlantic salmon: 300 g
6
Finely chop the avocado, add a tablespoon of mayonnaise. Place it on top of the fish.
- Avocado: 2 pieces
- Mayonnaise: 3 tablespoons
7
Chop the eggs finely. Mix with two tablespoons of mayonnaise and place on the avocado.
- Chicken egg: 3 pieces
- Mayonnaise: 3 tablespoons
8
Layer cucumbers with cheese on top.
- Cucumbers: 4 pieces
- Cream cheese (Philadelphia): 300 g
9
Finely chop the green onion and generously sprinkle it over the salad.
- Spring onion: 1 bunch
