Mash the avocado with a fork in a plate.
Add boiled rice.
Cut three sprigs of dill and send to the rice with avocado. Add salt according to your taste. Stir well.
Form a plate from the mass with sides. Adjust the thickness yourself. I have about 0.5 cm.
We cut the beef into strips and put it on our green plate.
Mix sour cream with horseradish. Two tablespoons spread on the beef, spread.
Cut the remaining sprigs of dill and sprinkle on top.
Cucumber cut into small strips and send to the dill.
Boiled egg is also cut into strips and spread over the cucumber. Top with sour cream sauce and horseradish.
Decorate to your taste, I decorated with egg slices and strips of red onion.
The salad is collected before serving, so that it does not stand for a long time (2-3 hours), avocado tends to darken, and you run the risk of serving not on a beautiful green basis, but on a brown one.