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Mayonnaise-free fish salad with avocados and pears

Cooking recipes / Top Picks / Salads

8 servings
20 min

Avocado - 1 pc., Pears - 1 pc., Tomatoes - 1 pc., Chicken eggs - 4 pcs., Canned tuna - 450 g, Lemon juice - 2 tbsp., Pine nuts - 20 g, Ground black pepper - to taste, Salt - to taste

Prepare the necessary products. Boil the eggs hard-boiled and cool.

Peel and cut boiled eggs into straws or cubes. Cut one egg with slices to garnish.

Separate pieces of fish from the bones and break into small pieces.

Drain the marinade into a separate container and add a few drops of lemon juice, if necessary, you can season with spices (pepper, salt).

Cut tomatoes with a small cube.

Peel the avocado and pear, cut into a small cube and drizzle with lemon juice to avoid darkening.

I put a layer of chicken eggs on it a layer of pear, then stop the fish. I lay out a layer of avocado and tomato on top.

I pour marinade, in which there was a fish.

I decorate the salad with pine nuts. I decorate the edges of the salad with wedges of boiled eggs and tomato. I decorate the center of the salad with a sprig of greens.

I serve the finished salad to the table! Enjoy your meal!!!