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 Salad "Interesting" Recipe
Avocado salad with beef and sour cream dressing with horseradish will not leave many indifferent. Serve it on a green plate.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Greek Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Greek Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Mash the avocado with a fork on a plate. Add boiled rice. Cut three sprigs of dill and send it to the rice with avocado. Add salt to your taste. Mix well.
    Mash the avocado with a fork on a plate. Add boiled rice. Cut three sprigs of dill and send it to the rice with avocado. Add salt to your taste. Mix well.
  2. Form a plate with sides from the mass. Adjust the thickness yourself. I have about 0.5 cm.
    Form a plate with sides from the mass. Adjust the thickness yourself. I have about 0.5 cm.
  3. We cut the beef into strips and put it on our green plate.
    We cut the beef into strips and put it on our green plate.
  4. Mix sour cream with horseradish. Spread two tablespoons on the beef, smear. Cut the remaining sprigs of dill and sprinkle on top.
    Mix sour cream with horseradish. Spread two tablespoons on the beef, smear. Cut the remaining sprigs of dill and sprinkle on top.
  5. Cut the cucumber into small strips and send it to the dill.
    Cut the cucumber into small strips and send it to the dill.
  6. Boiled egg is also cut into strips and spread on top of the cucumber. Pour sour cream sauce on top and sprinkle with horseradish.
    Boiled egg is also cut into strips and spread on top of the cucumber. Pour sour cream sauce on top and sprinkle with horseradish.
  7. Decorate to your taste, I decorated with egg slices and strips of red onion. The salad is harvested before serving, so that it does not stand for a long time (2-3 hours), avocado tends to darken, and you risk serving not on a beautiful green base, but on a brown one.
    Decorate to your taste, I decorated with egg slices and strips of red onion. The salad is harvested before serving, so that it does not stand for a long time (2-3 hours), avocado tends to darken, and you risk serving not on a beautiful green base, but on a brown one.
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