This salad will interest you not only in its beauty, but also in its unusual taste. Sea cabbage goes very well with all the ingredients, complementing and shading them. Prepare the dish in advance so that it has time to soak well.
Ingredients
- Sea cabbage (pickled) – 150 g
- Avocado - 1 piece
- Beetroot (boiled) – 200 g
- Carrots (boiled) – 1 piece
- Green onion - 2 of the stem
- Lemon juice - 1 tsp.
- Sprouts (any) – 2 art.l.
- Mayonnaise - 60 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the avocado, slice and sprinkle with lemon juice.
Finely chop the green onion.
Peel the beets and carrots, grate them on a fine grater.
Mix avocado and sprouts, lay out the first layer.
Add a little pepper, salt and mayonnaise.
The next layers are seaweed and green onions. Again sprinkle with salt, pepper and smear with mayonnaise.
Season the carrots with salt and pepper, mix with mayonnaise and lay out the next layer.
Repeat the same steps with beets.
Decorate the salad with mayonnaise and put it in the refrigerator for 1.5 hours.
