Crispy cucumber goes very well with the tender flesh of avocado, chicken with mushrooms gives satiety and piquancy to the taste of naturally cooked soy sauce, and the soft onion aroma successfully emphasizes the flavor range of the dish, giving it a subtle note of sourness and at the same time gives a little sweet taste.
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 2 pieces Cucumber
- 0.5 piece Avocado
- 150 gram Chicken (boiled)
- 100 gram Champignons (boiled)
- Sauce (salad)
- Lemon juice
Ingredients
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Instructions
- Boil the chicken and mushrooms and cut into slices.
- You can just crumble everything, but I served it in small cucumber circles. Using a vegetable peeler, remove the "ribbons" from the cucumber. When we get to the seeds, turn the cucumber over and remove the "ribbons" again. Grease the bowl with vegetable oil. Put it on cucumber "ribbons". Cut the remaining cucumber into cubes.
- Peel the avocado, remove the stone and slice, sprinkle with lemon juice.
- Add all the chopped ingredients to the bowl.
- Season the salad sauce with onions to taste, mix.
- Put the prepared salad in a bowl. Turn the cucumbers inside out.
- Place on a plate and turn the bowl over. Decorate the top with black sesame seeds.
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