There is timeless dishes that never go out of style, such as gazpacho, potato omelette or Russian salad, which we have already talked about on other occasions. Thus, to date we have told you from the infallible trick to make it just right, to how to prepare the typical prawn salad in the bars of Cádiz, to the Russian salad with pickled mussels or the one proposed by Alberto Chicote and which had a surprise ingredient.
This time we bring you a version most interestingattractive and easy to prepare. It is presented on a timbale and is so delicious that you can serve it even if you have guests at home… they will surely come back! Also, if you have leftover avocado, take advantage of it to prepare chef Dani García’s delicious grilled avocado, which has a pesto prepared with an herb that you wouldn’t expect (and no, it’s not basil).
Russian avocado salad
This wonderful recipe is from Nuria Garrido (@nuriagaro) and consists of 2 preparations that will be plated in layers: one with potato and avocado, and the other with salmon, olive and cream cheese. One of its advantages is that you can prepare it in advance and store it in the refrigerator until the next day. Do you want to serve it as a complete meal? Nuria suggests that you accompany it with green leaves or a light vinaigrette.
Are you short on time and want to improvise the recipe? Use boiled potatoes canned and you will save wonderful time. In addition, since they are small in size, they can be used for other preparations such as garnishes or original salads.
Ingredients
- 8 small boiled potatoes
- 1 ripe avocado
- 14 black olives
- 1 tablespoon cream cheese
- 100 g canned salmon
- Lemon juice (optional)
- Pepper
- Salt
Preparation method
If it turns out that when you are going to prepare the recipe, you realize that you do not have cream cheese, replace it without problem with Greek yogurt, as Nuria herself suggests. You can also do the same with salmon and use tunaeither natural or in oil.
These are the steps to follow to enjoy your salad today. Remember to prepare it in advance so that it is very fresh.
- Cook the potatoes (with skin) in salted water until tender. When they have cooled a little, transfer them to a bowl along with the avocado and mash them lightly with a fork. Add salt and a few drops of lemon to prevent the avocado from oxidizing. You can also season the whole thing with a little oil and salt.
- To prepare the second preparation, you will have to chop the black olives and mix them with the cream cheese and crumbled salmon. Adjust the salt level if you consider it necessary.
- Assemble the salad with the help of a plating ring. Arrange the potato and avocado mixture on the base, then the salmon, cheese and olives, repeat with the potato mixture and finish with the salmon mixture.
- Put it in the refrigerator until ready to serve. You can decorate with olives or fresh herbs.
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