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 Salad with Avocado and Olives Recipe
This dish is prepared very easily. But the filling makes it delicious. Juicy and satisfying. It can be served both independently and as a side dish to fish, boiled meat or shish kebab.
Course Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Drain the liquid from the beans, peas and olives through a colander. Cut the olives into halves.
    Drain the liquid from the beans, peas and olives through a colander. Cut the olives into halves.
  2. Peel the avocado, cut lengthwise into four parts, each part into plates.
    Peel the avocado, cut lengthwise into four parts, each part into plates.
  3. For the tomato filling, peel the onion and tomatoes, finely chop and mix. Season with lemon juice, but I usually use lime juice "SICILY" turns out very fragrant and rich.
    For the tomato filling, peel the onion and tomatoes, finely chop and mix. Season with lemon juice, but I usually use lime juice "SICILY" turns out very fragrant and rich.
  4. soy sauce, sugar and olive oil. Add finely chopped greens. Mix well, leave for 10-15 minutes to combine the flavors.
    soy sauce, sugar and olive oil. Add finely chopped greens. Mix well, leave for 10-15 minutes to combine the flavors.
  5. Mix the beans, avocado, peas and olives. Pour the tomato filling on top.
    Mix the beans, avocado, peas and olives. Pour the tomato filling on top.
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