Avocado salad with mustard-honey sauce

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Cut the avocado into small cubes, add finely chopped onion and sprinkle with lemon juice or rice (wine) vinegar. Season with olive oil and salt.

2. STEP 2

   

   Also cut the tomato into cubes. Finely chop the olives. Add shrimp and toss salad.

3. STEP 3

   

   Mix butter, honey and mustard to create a beautiful and tasty emulsion sauce. Place the salad in a serving dish and add the sauce.

Comments on the recipe

Irisha

09.10.2023

4.6

It’s a very colorful salad, it really makes me want summer :) and it’s good that you can easily choose the ingredients in it to suit your taste, otherwise my family doesn’t eat olives at all, so it’s time to use capers, I’ve been wanting to try them for a long time

Magnago

09.10.2023

4.7

Yanka, amazingly beautiful! Tell me, did I understand correctly, the sauce is not mixed into the salad, but served separately? And also, please tell me - after you remove the ring, does this salad seriously not fall apart on the way to the table? Or do you need to remove it after you put it on? In general, do you need to let it sit in the mold for some time for it to set, or can you remove it right away? I’ve never made anything from large pieces this way, although it looks very impressive! Share your experience, please!

Shura

09.10.2023

4.8

But I realized that the sauce should be added directly to the serving form and with it it will stand until serving. Anka, if not so, mark it. The salad is really very colorful, bright and festive, the whole recipe with all the ingredients suits me and I like it, I adore everything! Thank you for the offer!

Anka

09.10.2023

4.8

I'm glad that you liked the salad visually :) The salad won't fall apart along the way, you need to pack it in a ring more tightly, but of course serve it right away. If you don’t serve it in portions, you can immediately season it, but I experiment mainly with portion serving because I don’t like huge mountains of salads) Another beautiful presentation depends on the ripeness of the avocado; in this salad I used medium ripeness so that the avocado retains its shape when stirred, which is more difficult to achieve if it is ripe and has a creamy structure. Usually portioned salads are mixed with sauce on the plate before eating. I have many similar salads, so I will also show you how to beautifully serve any salad))

Anka

09.10.2023

4.6

Shura, I’ll be glad if you like the taste, and not just visually)) The salad is not dressed before serving, only the avocado is seasoned so as not to darken, but if you plan to serve it non-portionally, then you can dress the whole salad. I like to experiment with portioned serving , because it looks more aesthetically pleasing, and for me the presentation of the dish plays a big role)

Anka

09.10.2023

4.9

Irisha, just keep in mind that capers taste like pickled cucumbers, so the taste of the salad will change.

Magnago

09.10.2023

5

Irish, how do you like champignons (instead of olives and capers)? Avocado champignons and shrimp - a time-tested combination! Anka, do you think it would go well with this sauce?