John Myers
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Avocado – Wild Rice Salad with Seafood
The perfect avocado – wild rice salad with seafood recipe with a picture and simple step-by-step instructions.
For the salad:
- 200 g Wild rice
- 2 Pc. Avocado fresh in cubes
- 150 g Green and white asparagus cooked in slices from the day before
- 120 g Leberkäse in cubes from Sunday brunch
- 150 g Frozen seafood from stock
- 8 Pc. Frozen prawns from stock
The dressing:
- 250 g Yogurt 10% fat
- 125 g Quark lean
- 2 tbsp White wine
- 1 tbsp White wine vinegar
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Sweet Chili Sauce
- 1 Pc. Chili peppers finely chopped
- 3 cm Grated ginger
- Coriander leaves and frozen dill stock
- Fleur de sel – pepper mill rotation
For the set:
- 8 Pc. Cherry tomatoes
- 1 Pc. Sprig of basil
- 1 Pc. Chicory white
Prepare the salad:
- Cook the wild rice al dente, strain, chill. Let seafood and prawns soak in boiling fish stock or salted water for 2-3 minutes. Refrigerate. Mix the rice, avocado, asparagus, meat loaf, seafood and prawns in a salad bowl. Put 4 shrimp aside for garnish, cut the other 4 into pieces.
The sauce :
- Mix quark and yoghurt with white wine and vinegar. Mix the tomato paste, sweet chilli sauce, ginger, chilli pepper, coriander and dill well, pour over the salad and mix carefully together.
Serving:
- Cut two cherry tomatoes in half and quarter the rest. 4 pluck beautiful basil leaves, chop the rest and add to the salad. Place the bowls on cold plates, cover with chicory leaves, spread the lettuce, cherry tomatoes around them, put the prawns, half a cherry tomato and the basil leaf on top. .
- For the bowls, see www./rezept 507668 html
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