Cod liver salad with avocado

3 servings
10 min

The undoubted plus in this recipe is that the salad is prepared very quickly and simply. In addition, avocados and cod livers are very healthy products in themselves. Salad will be a great late dinner option. It just as beautifully diversifies the festive table at the hen party. Have a pleasant appetite!

How to make cod liver salad and avocado? First of all, prepare all the necessary ingredients. Avocado choose ripe, but not very soft, otherwise it can turn into porridge in the salad. Salted cucumbers can be safely replaced with pickled cucumbers, the taste of the finished salad will play a little with new notes and will not get any worse. Instead of lemon, I used the juice of freshly squeezed lime, and I took olive oil with the addition of fresh basil.

So, first of all, remove the cucumbers from the brine and cut them into thin circles (about 2-3 millimeters thick). If you have too large cucumbers, then cut each circle into 2-4 more parts.

Rinse the green onions under running water, dry with paper napkins and rub them finely. Send cucumbers and onions to a salad bowl.

Wash the avocado, cut in half, remove the bone and peel. Cut each half with a thin, sharp knife into medium-sized cubes.

Send avocados to cucumbers and onions.

Drain the oil from the cod liver, cut into pieces about the same as the avocado.

Add to the salad bowl.

I suggest using red onions in the salad as finely chopped, it will give flavor and brightness to the finished dish. However, you can only do with green onions. Season the finished salad with olive oil, add lemon or lime juice, salt lightly and pepper. The odorless vegetable oil is also suitable here.

Gently mix the contents of the salad bowl, try again for salt. If there is not enough salt and acid, then add the missing component to your liking. Garnish the salad with herbs as desired.

Done! You can serve to the table!