Russian salad with guacamole

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By Irene Arcas

Having Russian salad in the fridge it's like a miracle ... we arrived at dinner, what do we have for dinner today? Russian salad that we already have prepared !! This is just to make it a little cute and fun and enjoy!

In this case, to get out of the typical Russian salad, we are going to accompany it with guacamole and a little salad, to make it healthier. Although, it must be said, some nachos or some chips are luxury: P

We must take into account a detail when preparing this recipe. We can leave the Russian salad ready, but the guacamole must be prepared at the moment so that the avocado does not oxidize. Depending on the time you have, you can prepare it at home or you can have it already bought, there are some brands that make quite decent and natural guacamoles. And, the same thing happens with lettuce, you can already have bags of assorted lettuces that are ready to eat.

Russian salad with guacamole for a perfect dinner

Print recipe

Russian salad with guacamole for a perfect dinner. Ideal to prepare in advance and have it ready in less than 5 minutes.

Russian salad with guacamole for a perfect dinner
  • Irene Arcas
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 4
  • Total time:

Ingredients

FOR THE SALAD:

  • 2 potatoes
  • 1 Carrot
  • 2 eggs
  • 4 small gherkins (or amount to taste)
  • 1 large can of tuna in olive oil
  • salt to taste
  • mayonnaise to taste (approx 4 large tablespoons)

FOR THE GUACAMOLE:

  • 1 ripe avocado
  • 1/2 ripe tomato without skin
  • 1/4 spring onion or sweet onion
  • a few chopped cilantro leaves or chopped dried cilantro
  • 1/2 lemon (we will use its juice)
  • salt to taste

Preparation

  1. We put in the pot 1 liter of water with salt to cook. Add the potatoes, peeled and cut into quarters, the carrots, peeled and cut into 4 pieces, and the eggs with the freshly washed shell. Cook everything until soft. The approximate times will be: the eggs 12 minutes and the vegetables 20 minutes.

  2. We drain the eggs and vegetables well and let them warm up.

  3. Chop the potatoes and vegetables and peel the egg and chop it. We put everything in a salad bowl.

  4. We chop the pickles and add it to the salad.

  5. Add salt to taste and stir well.

  6. Add the drained tuna (although not drained excessively)

  7. We stir well and add the mayonnaise to our liking. Let it sit in the refrigerator.

  8. We chop the spring onion, tomato and avocado.

  9. We gather in a bowl and stir well.

  10. Add chopped coriander to taste, juice of 1/2 lemon and salt to taste.

  11. We stir well.

  12. We put a base of varied lettuces with a drizzle of olive oil. On top with a plating ring we place the salad and on it a capita of guacamole.

  13. We can use toast bread to accompany, nachos or chips.

  14. Delicious!

Delicious!


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