Salmon salad with rice and avocado (without mayonnaise)
You can make this salad in layers in a bowl, either by tossing it or by placing it in individual glasses for each person to taste. This time I made them using a cake ring in the shape of a cake (I think they look just perfect that way, and they decorate every party table). Then I simply place it in the plate, and once I've layered everything up, all I have to do is unbutton the ring and take it off!
Ingredients
- Smoked salmon fillet: 500 grams (salted is fine)
- Spreadable cottage cheese with dill: 400 grams (or cream cheese)
- Greek yoghurt: 400 grams
- cooked rice: 500 grams
- avocados: 4 (medium size)
- cooked carrots: 4
- Lemon juice: ~4 tablespoons
- chopped dill: 1 handful
- ~200 grams of your favorite cheese.
For the top of the salad:
- 1. First, mash the cream cheese with a fork and mix it with Greek yoghurt, chopped dill and a tablespoon of lemon juice.
- 2. Taste to see if everything tastes right. If you like, you can add a little more salt and pepper or squeeze in some lemon juice.
- 3. Then cut the salmon and cooked carrots into cubes.
- 4. Dice the avocados and drizzle them with two tablespoons of lemon juice.
- 5. Then place the cake ring (I used one 26 centimetres in diameter) on a plate. Alternatively, you can layer it in a deep glass dish.
- 6. Place one layer of carrots and spread the cooked rice on top.
- 7. Place the avocados on top and spread the cream cheese and yoghurt cream over the top.
- 8. Then add the salmon cubes and sprinkle the cheese on top.
- 9. You can serve this salad immediately or refrigerate it for up to one to two hours before serving (we don't refrigerate it for long enough to avoid darkening the avocados).
- 10. Garnish with salmon slices and chopped greens. Enjoy!
Recipe Directions
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