Salad with rabbit and avocado
4 servings
120 minutes
Rabbit and avocado salad is a refined dish that combines tender rabbit meat, the creamy texture of avocado, and the sweetness of prunes. The roots of such salads can be found in Russian cuisine, where the combination of meat with fruits and dairy products is valued. The roasted meat becomes tender, and its flavor is enhanced by Greek yogurt, adding creamy notes. Avocado brings freshness, while cottage cheese makes the dish even richer. This salad is perfect for a festive table – it is both light and nutritious, and its flavor combination unfolds harmoniously in every bite. It is recommended to serve it chilled to fully appreciate the tenderness of the ingredients and the balance of textures.
1
Wash and dry the meat.
2
Sprinkle with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
3
Place in a baking dish lined with parchment.
4
Cover with foil and place in a preheated oven at 190 degrees for 1 hour.
5
Pour boiling water over the prunes.
- Prunes: 100 g
6
Chop the prunes finely.
7
Wash the avocado, cut it in half, and remove the pit.
- Avocado: 1 piece
8
Chop the avocado finely.
9
Chop the meat finely.
- Rabbit legs: 1 piece
10
Place a layer of prunes on the plate.
- Prunes: 100 g
11
Layer cream cheese on top.
- Cream cheese (curd cheese spread): 100 g
12
Layer rabbit meat on top.
- Rabbit legs: 1 piece
13
Marinate the meat with Greek yogurt.
- Greek yoghurt: 2 tablespoons
14
Layer with avocado on top.
- Avocado: 1 piece
