Salad is the most general appetizier. It may be cold and warm, with fish or meat, a light salad with vegetables. Salad gives you an opportunity to mix all possible thing. Combine those ingredients that are seemingly impossible to combine. Embody all your wildest fantasies and dreams into reality. And each time, you can come up with something completely new and original.
Or, on the contrary, when you have in the refrigerator just a couple of ingredients, of which could come out a beautiful salad. No wonder they say a woman can do anything from three things – a hat, salad and a scandal! And you also can!
Today I’ll tell you about Seafood Salad with Avocado and Wasabi Sauce from chef Alexey Svets. We have already prepared with him Smoked Chanterelle and Porchini Salad with Garlic Chips and Thyme Oil, salad of new potatoes with slices of salmon. Today it was the turn of a new salad.
Ingredients
Method
- Sauces
- In the bowl of a blender mix the chopped avocado, wasabi, rice vinegar, water, salt and grape seed oil. We make a smooth paste.
- Preparation of salad
- Cleanse shrimp tails from chitin, through a small incision.
- Get the esophagus, without cutting the shrimp.
- Mix butter in a frying pan with olive and fried scallops until half, then add the shrimp and mussels.
- Fry until cooked, remove from heat.
- Cleanse cucumbers peeled and we shall cut small cubes. Cut tomatoes concassé.
- Serving of salad
- In the middle of the plate put the avocado sauce and smooth with a spoon.
- Sauce laid out on sliced tomatoes, cucumbers on the edge.
- Top chaotic Put seafood. Decorate any small greens.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.