Avocados stuffed with escarole and salmon

The escarole this time is going to be used to make a cocktail-type salad and fill some delicious avocados with salmon. This recipe can serve us both as a first course for a lunch and for a fresh and complete dinner since avocado is a filling fruit, even more so if we accompany it with fish and vegetables. With regard to fish, if salmon is not the children's favorite, we can substitute tuna, anchovies or shredded hake.

Avocados stuffed with escarole and salmon

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• Ángela

• Kitchen: Spanish, International
• Recipe type: incoming
• Calories: 105
• Rations: 4

• Preparation time: 10M
• Cooking time: 1M
• Total time: 11M

Ingredients

• 2 ripe avocados
• 1 endive
• 1 boiled egg
• smoked salmon
• grated carrot
• light mayonnaise sauce
• shawl
• oil
• vinegar

Preparation

1. We cut the avocados in half and empty them with the help of a spoon.

2. Chop the meat and mix it with the finely chopped grated carrot, hard-boiled egg and endive, mayonnaise and chopped salmon.

3. We rectify the dressing preparation and fill with this dough that we have obtained the avocados and cover them with slices of smoked salmon.